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Butternut Squash Skillet

A savory, fall-themed skillet meal that feels heart and filling.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add more oil if needed and cook the ground turkey to skillet and cook until fully browned. Sprinkle on the paprika.
  3. Once turkey is cooked, add the squash, onion, and garlic back into the skillet as well as the chopped kale.
  4. 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!