Roasted Butternut Squash with Ground Turkey
A hearty, balanced dish featuring warmly spiced roasted butternut squash, fluffy couscous, seasoned ground turkey, and finely chopped Swiss chard, finished with fresh lemon juice for brightness.
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Ingredients
For the roasted squash:
- 4 cups peeled butternut squash cut into 1-inch cubes
- 1/2 teaspoon fine salt
- 1/2 tablespoon maple syrup
- 2 tablespoons canola oil
- 1/2 teaspoon freshly ground or pre-ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
For the couscous:
- 1 cup couscous
- 1 cup freshly boiled water
For the turkey and greens:
- 1 teaspoon paprika smoked if preferred
- 1 1/2 cups red onion minced into roughly 1/4-inch pieces
- 1/2 teaspoon black pepper
- 1 pound ground turkey preferably lean
- 3 cups Swiss chard finely chopped with stems included
- 1 teaspoon garlic powder
- 1 1/2 teaspoons canola oil
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- To finish:
- Juice of 1 lemon
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the cubed butternut squash with canola oil, nutmeg, cinnamon, maple syrup, salt, and black pepper.
- Toss thoroughly until every piece of squash is evenly coated with the seasoning mixture.
- Arrange the squash on a parchment-lined baking sheet in a single layer, leaving space between the cubes so they roast properly.
- Roast for 35 minutes, then change the oven setting to broil and continue cooking for 3 minutes to encourage light caramelization.
- Remove the squash from the oven and reserve it for serving.
- Bring 1 cup of water to a boil in a small saucepan.
- Place the couscous in a bowl, then pour the boiling water over it.
- Cover the bowl with a lid or plate and allow it to stand undisturbed for 7 minutes.
- Fluff the couscous gently with a fork, then keep it covered until assembly.
- Heat 1 1/2 teaspoons canola oil in a skillet over medium-high heat.
- Add the minced red onion and cook for 3 minutes, stirring from time to time, until softened.
- Place the ground turkey in the pan along with the lemon pepper seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
- Stir well and cook for 3 minutes, breaking the turkey into smaller pieces as it browns.
- Add the finely chopped Swiss chard, stir to combine, and cook for another 2 minutes, or until the turkey is fully cooked through.
- Remove the turkey and chard mixture from the heat.
- To serve, spoon a portion of couscous onto each plate.
- Top with the seasoned turkey and Swiss chard mixture.
- Arrange the roasted butternut squash around the edges or over the top.
- Drizzle the fresh lemon juice over the finished dish just before serving.
Notes
A small amount of olive oil or a light pinch of salt may be added to the couscous after fluffing for additional flavor. Fresh lemon juice may be squeezed over the dish at the table to highlight its bright citrus aroma.