Roasted Butternut Squash with Ground Turkey Pasta
This Roasted Butternut Squash with Ground Turkey Pasta recipe is an easy way to prepare simple side dish for a fall dinner.
Equipment
Large rimmed baking sheet
Large deep skillet (12-inch / 30cm)
Large pot for boiling pasta
Sharp chef's knife
Instant-read thermometer
Wooden spoon or spatula
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
Storage: Refrigerate assembled pasta in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with a splash of chicken broth or water to loosen.
Freezing: Freeze the turkey and vegetable mixture (without pasta) for up to 2 months. Cook fresh pasta when ready to serve — freezing assembled pasta causes the spaghetti to become mushy.
Make-Ahead: Roast the butternut squash up to 4 days in advance and refrigerate in a sealed container. This cuts weeknight cooking time to about 20 minutes.
Substitutions: Swap ground turkey for ground chicken or lean ground beef. Use gluten-free spaghetti or penne if needed. Vegetable broth works in place of chicken broth for a lighter flavour.
Pro Tip: Split the Italian seasoning between the squash and the turkey rather than adding it all to one component — this ensures even seasoning throughout the entire dish.
Nutrition
Serving: 1servingCalories: 507kcalCarbohydrates: 66gProtein: 40gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 69mgSodium: 290mgPotassium: 1143mgFiber: 4gSugar: 6gVitamin A: 15655IUVitamin C: 56mgCalcium: 180mgIron: 5mg
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