Ingredients

1 medium butternut squash, peeled and cubed (about 4 cups)

1 pound ground turkey

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper, to taste

2 cups fresh spinach, roughly chopped

1/2 cup shredded cheese (cheddar or your choice)

Fresh parsley, chopped for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the prepared baking sheet.

Step 3: Roast the butternut squash in the preheated oven for about 25-30 minutes or until tender and caramelized, flipping halfway through for even cooking.

Step 4: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent.

Step 5: Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 6: Increase the heat to medium-high and add the ground turkey to the skillet. Cook, breaking it up with a spatula, until it’s fully cooked and no longer pink, about 5-7 minutes.

Step 7: Stir in the cumin, smoked paprika, dried thyme, salt, and pepper. Mix well to combine and let it cook for another 2-3 minutes to let the flavors meld.

Step 8: Add the chopped spinach to the turkey mixture and cook until just wilted, about 2 minutes.

Step 9: Once the squash is finished roasting, combine it with the ground turkey and spinach mix in the skillet. Toss everything together gently until combined.

Step 10: Top the dish with shredded cheese and let it cook on low heat for another minute or until the cheese has melted.

Step 11: Remove from heat and transfer to a serving dish. Garnish with freshly chopped parsley, if desired.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes when cooking the turkey.

Swap ground turkey with ground chicken or beef if preferred.

Use mozzarella or pepper jack cheese as an alternative to cheddar for different flavors.

Add a handful of toasted nuts, like pecans or walnuts, for extra crunch.

If you don’t have fresh spinach, frozen spinach can be used; just be sure to drain it well before adding.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best because it roasts evenly and caramelizes nicely. However, you can substitute with acorn or delicata squash if desired, though cooking times may vary slightly.