This is a one-skillet pasta dish built around ground turkey, roasted butternut squash, and whole-grain spaghetti. The squash roasts while you cook everything else, so the active work is minimal. At 511 calories and 39 grams of protein per serving, it pulls its weight on a busy weeknight.
Why this recipe works
Two things make this dish work. First, roasting the squash at 375°F rather than simmering it in the pan keeps the cubes intact and gives them a lightly caramelized exterior — boiled squash turns to mush and disappears into the pasta. Second, the Italian seasoning is split between the squash and the turkey. That means both components are seasoned independently before they ever meet in the pan, so you get flavor throughout the dish rather than just on the surface. The small amount of chicken broth added at the end is what keeps the pasta from clumping and drying out without turning the whole thing into a soup.
Smart swaps
- Butternut squash: Kabocha or honeynut squash both work. Kabocha is denser, so add 5 minutes to the roasting time. Acorn squash is harder to peel and cube — skip it.
- Ground turkey: Ground chicken works identically here. If you use 93% lean turkey, expect slightly less fat in the pan; drain if using a fattier blend.
- Whole-grain spaghetti: Any long pasta works. Chickpea or lentil pasta holds up well and adds protein. Rice pasta is fine but goes soft fast — don’t let it sit in the broth long.
- Chicken broth: Vegetable broth is a straight swap. Low-sodium versions give you more control over the final seasoning.
- Parmesan: Pecorino Romano works. Skip the garnish parsley — not worth the extra dish — the Parmesan alone finishes it fine.
Mistakes to avoid
- Crowding the squash on the baking sheet: If the cubes are piled on top of each other, they steam instead of roast. Use a large sheet pan and spread them in a genuine single layer, even if that means two pans.
- Adding the pasta too early: Whole-grain spaghetti continues to absorb liquid after it hits the pan. Add it only in the final 5-minute simmer, not before, or it will soak up all the broth and stick together.
- Undercooking the turkey: Ground turkey must reach 165°F (74°C) internally — never serve it pink. Break it into small pieces while cooking so there are no large chunks that stay undercooked in the center.
- Skipping the broth adjustment at the end: The recipe says to add more broth if needed, and you likely will need it. Have an extra quarter cup warm and ready before you add the pasta.
- Letting the roasted squash sit too long before adding it: If the squash cools completely on the pan, it firms up and the edges can get leathery. Add it to the skillet while it still has some heat in it.
Make-ahead notes
The roasted squash is the best component to prepare ahead — it keeps in the fridge for up to 4 days in a sealed container. The assembled pasta dish stores well for 3 days refrigerated; reheat in a skillet over medium-low with a splash of broth or water to loosen it, since the spaghetti will have absorbed most of the liquid overnight. For freezing, the turkey and vegetable mixture (without the pasta) freezes for up to 2 months; cook fresh pasta when you’re ready to serve and combine. Freezing the assembled pasta is possible but the spaghetti texture suffers noticeably.
Roasted Butternut Squash with Ground Turkey Pasta
Equipment
Ingredients
8 oz spaghetti - 225g, dry measure, cooked to package directions; whole-grain preferred
4 cups butternut squash - about 1¼ lb / 560g, peeled and cut into ¾-inch (2cm) cubes
1 lb ground turkey - 450g, minced turkey
2 tablespoons olive oil - divided
½ medium white onion - chopped
½ medium red pepper - chopped
2 cloves garlic - minced
1 teaspoon Italian seasoning - divided
1 pinch salt - to taste
1 pinch ground black pepper - to taste- ⅔ cup diced tomatoes - 160g, fresh or canned; include liquid if using canned
½ cup chicken stock - 120ml, or vegetable stock
¼ cup Parmesan cheese - 25g, freshly grated
2 tablespoons parsley - fresh flat-leaf ; roughly chopped, for garnish
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced).
- Cook pasta to package directions for al dente, drain and set aside.8 oz spaghetti
- Peel the butternut squash and cut into approximately ¾-inch (2cm) dice. Toss with 1 tablespoon olive oil and 1/2 teaspoon Italian seasoning, plus salt and pepper. Spread in a single layer on a large baking sheet and roast for 40-45 minutes, occasionally turning, until squash is lightly browned and tender.4 cups butternut squash, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 pinch salt, 1 pinch ground black pepper
- Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the turkey and cook for 5-6 minutes, breaking it into small chunks with a wooden spoon, until no pink remains and the internal temperature reaches 165°F / 74°C. Add the onion, red pepper, garlic, remaining ½ teaspoon Italian seasoning, and salt and pepper. Cook and stir for 3-4 minutes until the vegetables are tender.2 tablespoons olive oil, 1 lb ground turkey, 1/2 medium white onion, 1/2 medium red pepper, 2 cloves garlic, 1 teaspoon Italian seasoning, 1 pinch salt, 1 pinch ground black pepper
- Add tomatoes and broth, and adjust seasoning, if needed.2/3 cup diced tomatoes, 1/2 cup chicken stock
- Add the cooked spaghetti and roasted squash to the skillet and toss gently to combine, being careful not to crush the squash cubes. Add a splash more broth if the pasta looks dry, then simmer for 5 minutes over medium-low heat until everything is heated through and the sauce lightly coats the spaghetti.8 oz spaghetti, 4 cups butternut squash, 1/2 cup chicken stock
- Top with Parmesan cheese and parsley to serve.1/4 cup Parmesan cheese, 2 tablespoons parsley
Notes
Nutrition
Frequently asked questions
Can I cook the squash ahead of time to speed things up on a weeknight?
Yes — roasting the squash is the longest step at 40 to 45 minutes, and it can be done up to 4 days in advance. With the squash already done, the rest of the dish comes together in about 20 minutes from a cold start.
How do I know when the ground turkey is fully cooked?
Ground turkey is safe to eat at an internal temperature of 165°F (74°C) — use an instant-read thermometer if you’re unsure. Visually, it should be completely opaque with no pink remaining, and the juices in the pan should run clear.
Can I use pre-cut butternut squash from the store?
Yes, and it saves real time. Pre-cut squash from the produce section is already peeled and cubed — just check that the pieces are close to 3/4 inch so they roast evenly in the stated time. Larger chunks will need a few extra minutes.
The pasta looks dry after I mix everything together — what went wrong?
Whole-grain pasta absorbs liquid quickly, especially if it sat after draining. Add warm chicken or vegetable broth a few tablespoons at a time during the final simmer until the consistency looks right — the recipe accounts for this with the instruction to adjust broth as needed.
If you liked this one
- Creamy Beef Spinach Pasta
- Savory Pork Noodle Stir-Fry
- Golden Turkey Empanadas
- Spicy Beef Stuffed Peppers
