The Roasted Butternut Squash with Ground Turkey Pasta is a comforting, wholesome dish that beautifully captures the flavors of autumn. This recipe is inspired by the changing seasons—when the air turns crisp and cozy meals become all the more inviting. Butternut squash, with its naturally sweet, nutty flavor, is a beloved fall ingredient. When roasted, it takes on a caramelized depth that enhances both sweet and savory dishes. Pairing it with lean ground turkey and hearty whole-grain spaghetti creates a well-rounded meal that’s as nourishing as it is delicious.
The idea for this recipe came from trying to reimagine traditional pasta meals with lighter, seasonal ingredients. While many pasta dishes lean heavily on rich creams or red sauces, this version celebrates freshness, balance, and earthy flavors. Roasting the cubed squash, rather than steaming or boiling it, brings out a slight crispness on the outside and silky tenderness on the inside. Each piece of squash gets a touch of browning that makes it a little sweet and slightly smoky—almost like you’re adding a natural “sauce” to your pasta.
Using ground turkey keeps the protein content high and the dish light. Turkey offers a neutral backdrop that soaks up the Italian seasoning beautifully, blending harmoniously with the savory sauté of garlic, onion, and bell pepper. The aromatics in this recipe help to build layers of flavor, while a hint of chicken broth and diced tomatoes keeps everything moist without overwhelming the natural tastes of the vegetables.
The spaghetti serves both as a vehicle and a unifier in the dish. As it soaks up the broth and mingles with the vegetables and meat, it creates a cohesive, hearty plate. The finishing touches of shredded Parmesan and fresh parsley bring a welcome brightness and contrasting texture—adding just enough richness and freshness to complement the roasted squash.
This is the kind of meal perfect for busy weeknights or casual weekend dinners, especially when you want something satisfying but not too heavy. It’s also the kind of dish that evokes a sense of nostalgia. Many home cooks recall family meals built around seasonal vegetables and pantry staples. The Roasted Butternut Squash with Ground Turkey Pasta captures that home-cooked spirit in a way that feels both current and timeless.
What’s wonderful about this recipe is its versatility—you can swap in alternative pasta types, like gluten-free or chickpea spaghetti, and other winter squashes, though butternut remains a favorite for its balance of sweetness and texture. Additionally, the roasted squash can be made in advance, and the whole dish comes together quickly once that component is ready.
Altogether, this recipe is a celebration of seasonal produce, healthy choices, and the comfort of a home-cooked meal. Whether you’re looking to impress guests or just enjoy a cozy dinner on a chilly evening, Roasted Butternut Squash with Ground Turkey Pasta is the kind of dish that’s sure to warm both hearts and bellies.
Roasted Butternut Squash with Ground Turkey Pasta
Ingredients
8 ounce spaghetti - dry measure, cooked to package directions whole-grain pasta preferred- 4 cups butternut squash - peeled, cubed and roasted
- 1 pound ground turkey (minced turkey)
- 2 tablespoons olive oil - divided
- ½ medium white onion - chopped
- ½ medium red pepper (red capsicum) - chopped
- 2 cloves garlic - minced
- 1 teaspoon Italian seasoning - divided
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
- ⅔ cup tomatoes - finely chopped include liquid if using canned
- ½ cup chicken stock (chicken broth or chicken bouillon) - chicken or vegetable
- ¼ cup Parmesan cheese - shredded
- 1 small bunch parsley - flat-leaf, for garnish
Instructions
- Preheat the oven to 375°F.
- Cook pasta to package directions for al dente, drain and set aside.
- Peel the butternut squash and cut into approximately 3/4 inch 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.
- Heat 1 tablespoon of olive oil in a large, deep skillet and cook turkey, breaking up into small chunks. Add onion, bell pepper, garlic, 1/2 teaspoon of the Italian seasoning, and salt & pepper. Cook and stir until turkey is cooked through and vegetables are tender.
- Add tomatoes and broth, and adjust seasoning, if needed.
- Add cooked spaghetti and the roasted squash, toss. Add more broth if needed, so it’s not too dry, and simmer for 5 minutes.
- Top with Parmesan cheese and parsley to serve.
