Gluten-Free/Dairy-FreeLunch and DinnerPaleo
Oh fall, the season for all the squash, pumpkins, and apples I could dream of. I absolutely love fall produce and have so much fun in the kitchen during those few beautiful months. I came across this recipe from a food blogger, the Roasted Root, adapted to my preferences/what I had available and realized it was too good not to share.
Pan-fried squash, lean ground turkey, fresh kale, garlic, and savory coconut aminos came together to make a deliciously filling and quick dinner. Even my husband, an anti-squash believer, enjoyed it!
If you don’t have coconut aminos, I would suggest worchestershire sauce in place of if before actual soy sauce. Feel free to add additional vegetables, too! Mushrooms, brussels sprouts, chopped asparagus would all be great choices.
Butternut Squash Skillet
A savory, fall-themed skillet meal that feels heart and filling.
Ingredients
- 3-4 cups butternut squash
- 2 tbsp avocado or olive oil
- ½ red onion, chopped
- 1½ tsps fresh ginger
- 1 tbsp minced garlic
- 4 tbsp coconut aminos
- 1 tsp paprika
- ½ tsp sea salt
- black pepper, to taste
- 2 cups chopped kale
- lb. ground turkey
Instructions
- Heat the oil in a cast iron skillet over medium heat. Add chopped onion, minced garlic, and squash. Cook until tender, about 3-4 minutes. Remove from the pan and set aside.
- Add more oil if needed and cook the ground turkey to skillet and cook until fully browned. Sprinkle on the paprika.
- Once turkey is cooked, add the squash, onion, and garlic back into the skillet as well as the chopped kale.
- Combine coconut aminos and ginger. Pour over the turkey and squash mix and stir to coat. Let cook for another 2-3 minutes to soften kale. Add salt and pepper to taste. Serve and enjoy!
Notes
Optional additions:
Add 2 TBSP balsamic with the coconut aminos and top with parmesan before serving. I did this and it was delicious!
