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!