My very first kitchen experiment with roasted butternut squash with ground turkey started as a curiosity—what if I combined the cozy sweetness of squash with the lean savoriness of turkey? That first sizzling skillet batch was a revelation. I loved how the caramelized edges of the squash melded perfectly with the seasoned, browned ground turkey, creating a dish that’s comforting, wholesome, and so easy to whip up.
What makes this roasted butternut squash with ground turkey version stand out is the balance of sweet and savory flavors highlighted by fresh herbs and a touch of warming spices. The texture play is a delight, too—the tender squash cubes roasting to slightly crisped perfection, while the ground turkey stays juicy and flavorful. No fancy techniques here, just simple steps that invite you to taste your way through this adventure.
I always appreciate a recipe that feels like a fun twist on weeknight dinners without demanding exotic ingredients or hours in the kitchen. This roasted butternut squash with ground turkey hits that sweet spot perfectly. It’s healthy without feeling like a “diet” dish and satisfying enough for the whole family to gather around the table.
For those ready to experiment with flavors and textures, I promise this recipe will inspire your home cooking confidence. After all, food should bring joy and may even spark an entirely new favorite in your rotation!
Gather These Ingredients:
This roasted butternut squash with ground turkey comes together with pantry staples and a few flavor heroes that make all the difference:
- 1 medium butternut squash (about 2 pounds), peeled and cut into ½-inch cubes
I always reach for firm, unblemished squash to get perfectly roasted cubes with that signature sweetness. - 1 pound ground turkey (lean or 93% lean)
Ground turkey really shines here, bringing protein and a mild flavor that gets a fun, savory spin. - 1 small yellow onion, finely chopped
Adds a gentle sweetness that deepens the flavor of this healthy turkey and squash dinner. - 3 garlic cloves, minced
Garlic is essential for layering flavor into the roasted butternut squash with ground turkey. - 1 teaspoon smoked paprika
This spice brings warm, smoky notes that complement the squash’s caramelized edges perfectly. - ½ teaspoon ground cumin
Adds an earthy touch without overpowering the dish. - Salt and pepper to taste
Never skip these basics for balanced flavor. - 2 tablespoons olive oil
For roasting and sautéing. I always keep a good-quality extra virgin olive oil on hand. - Fresh thyme or rosemary sprigs (optional)
For that fresh herbal punch, I love tossing a little thyme into the mix.
Want to switch things up in your roasted butternut squash with ground turkey? Try swapping sweet potatoes for butternut squash for a different take on sweetness and texture.
If you’re feeling adventurous, sprinkle some crushed red pepper flakes for a spicy kick or swap smoked paprika for chili powder to add a Southwest twist.
Look for fresh herbs in the farmers’ market section or frozen if fresh isn’t available; they bring that signature taste to your roasted butternut squash with ground turkey.
Preparing the butternut squash ahead by peeling and cubing saves a ton of time. You can even roast the squash a day in advance and just reheat it with the turkey for a speedy dinner.
Using fresh, quality ingredients really shines in this dish. I always buy local squash when in season for that deeper, natural sweetness.
Let’s Make This Happen!
This roasted butternut squash with ground turkey takes about 40 minutes total from start to finish—perfect for a busy weeknight meal but fancy enough for guests.
- Preheat your oven to 425°F.
Get that oven nice and hot to roast the butternut squash into sweet, crispy little cubes. - Toss the cubed butternut squash in 1 tablespoon olive oil, salt, pepper, and half of the smoked paprika.
Spread the squash evenly on a rimmed baking sheet. Roast for about 25 minutes, flipping once halfway through. You’ll know your roasted butternut squash with ground turkey’s base is ready when the squash edges start to brown and caramelize. - While the squash roasts, heat the remaining olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent and fragrant. This step is where the magic happens in your roasted butternut squash with ground turkey—don’t skip it! - Add the garlic, ground turkey, cumin, rest of smoked paprika, salt, and pepper to the skillet.
Cook, breaking up the meat with your spatula, until the turkey is browned and cooked through, about 8 minutes. If you notice any excess liquid, just let it cook off to keep the flavors concentrated. - Once the squash is done roasting, toss it into the skillet with the cooked turkey.
Sprinkle in fresh thyme or rosemary, stir gently to combine, and cook together for another 2-3 minutes. This final toss brings that cozy, combined flavor everyone loves. - Taste and adjust seasoning if needed.
Sometimes I like to add a splash of lemon juice here—brightens everything up perfectly.
While your roasted butternut squash with ground turkey is cooking, grab a taste and dream about that first bite.
This recipe also gave me the chance to test a stovetop version inspired by a similar dish over at Garden in the Kitchen’s Ground Turkey Butternut Squash Skillet. I liked how the oven roasting adds that natural sweetness and slightly crispy texture to the squash that you just can’t get from stovetop alone.
If your roasted butternut squash with ground turkey seems a little dry, add a splash of chicken broth or a teaspoon of olive oil to keep it moist and flavorful.
Serving Ideas & Pairings!
This roasted butternut squash with ground turkey pairs beautifully with something fresh and vibrant to balance the rich, warming flavors.
I love serving it with a simple mixed greens salad dressed lightly with lemon vinaigrette; the bright contrast makes the whole meal pop.
If you want a heartier option, pair this dish with warm quinoa or brown rice to soak up every flavorful bite.
My favorite way to dig into this roasted butternut squash with ground turkey is on lazy weekends or when I’m feeding hungry friends. It’s a recipe keeper that both adults and kids have loved.
For a creative twist, toss leftover roasted butternut squash salad into grain bowls for lunches, mixing in crunchy nuts or pomegranate seeds for extra flavor.
Seasonally, this recipe shines in fall and winter, but it’s also great for a light summer dinner if you swap in summer squash and fresh herbs.
You’ll often hear people surprised by how comforting this roasted butternut squash with ground turkey is, especially when served alongside a creamy butternut squash lasagna I’ve developed (recipe here). It pairs beautifully in a meal lineup!
For a flavorful alternative, check out the oven roasted turkey and squash variations in the Family Easy Recipes Facebook group here—they blend similar comforting elements.
Common Questions About This Recipe
Absolutely! You can peel and cube the butternut squash a day ahead or roast it in advance. The turkey mixture also reheats well. Just rewarm gently to keep the flavors fresh.
Ground chicken, lean pork, or even plant-based crumbles work well. For a twist, try ground sausage to switch things up like in this Sausage Butternut Squash Skillet—it’s a tasty variation.
Double or halve the ingredients easily. Just give yourself a little more roasting time if making a larger batch. This recipe adapts nicely from solo to family-sized portions.
Definitely! Roast the squash as usual, cook the turkey separately, then toss everything with fresh greens, toasted nuts, and a tangy dressing for a vibrant roasted butternut squash salad.
Yes! The mild spices and sweet squash usually win over picky eaters. You can always tone down the smoked paprika or leave it off for a gentler flavor.
A sharp knife for peeling and cubing the butternut squash, a rimmed baking sheet for roasting, and a large skillet for cooking the turkey and combining everything.
Don’t overcrowd the baking sheet when roasting—give the cubes space to crisp up. Toss halfway through for even caramelization.
For more butternut squash recipe inspiration with a similar playful spirit, peek at my stuffed Simanim stuffed butternut squash recipe (here) or try the sweet side with this fun butternut squash apple coffee cake.
My Final Take
This roasted butternut squash with ground turkey recipe earned its spot on MilaBites because it brings together simple ingredients in a way that feels fresh, satisfying, and endlessly versatile.
- Don’t rush the roasting—slow caramelization is key.
- Season in layers. Taste as you go.
- Fresh herbs at the end make a huge difference.
I’ve tested this dish with different spices like curry powder and Italian seasoning, and each gave a fun flavor twist. My crowd favorite remains the smoky paprika and thyme version—it gets the most compliments every time.
This recipe invites you to make it your own. Want to add a handful of kale or spinach? Go for it. Feeling cheesy? A sprinkle of feta or Parmesan can’t hurt. That’s the beauty of roasted butternut squash with ground turkey—it’s a creative base for all kinds of happy kitchen adventures.
Trying this dish made me realize how comforting, healthy turkey and squash dinner combos can be just fun, easy, and downright delicious. So, put on your apron and let this roasted butternut squash with ground turkey recipe be the next one you bring to life. You won’t regret it!
roasted butternut squash with ground turkey
A hearty and healthy dish featuring roasted butternut squash paired with flavorful ground turkey, perfect for a comforting and nutritious dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25-30 minutes, turning halfway through, until tender and lightly browned.
- While the squash is roasting, heat the remaining olive oil in a skillet over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the ground turkey, paprika, cumin, salt, and pepper. Cook until the turkey is browned and cooked through, about 7-10 minutes.
- Remove the squash from the oven and combine it with the cooked ground turkey in the skillet, stirring gently to mix.
- Garnish with chopped fresh parsley if desired, and serve warm.
Notes
For extra flavor, add a sprinkle of feta cheese or a drizzle of balsamic glaze before serving.