Ingredients
Main Ingredients
- 1 lb ground turkey
- 1 butternut squash, about 3 cups cubed
- 1/2 cup vegetable broth
- 1 tbsp olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced or pressed
- 1 red bell pepper, chopped
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 3/4 cup Gruyère cheese
- Fresh cilantro and parsley, for garnish
Instructions
- Sauté Turkey and Vegetables: Heat the olive oil in a cast iron skillet over medium heat. Add the ground turkey, diced onion, minced garlic, and chopped red bell pepper. Cook, stirring occasionally, until the turkey is no longer pink and the vegetables are tender, about 5-7 minutes. Season with salt, pepper, and smoked paprika to enhance the flavor.
- Cook Butternut Squash: Add the cubed butternut squash and vegetable broth to the skillet. Stir to combine, making sure most of the squash is submerged in the broth. Cover the skillet and reduce the heat to medium-low. Let it simmer for approximately 12 minutes or until the butternut squash is tender when pierced with a fork.
- Melt Cheese in Oven: Remove the skillet from the stovetop and evenly sprinkle the Gruyère cheese over the mixture. Transfer the skillet to a preheated 400°F (204°C) oven and bake for about 5 minutes, or until the cheese has melted and is slightly bubbly.
- Garnish and Serve: Carefully remove the skillet from the oven. Garnish the dish with freshly chopped cilantro and parsley. Serve hot for a comforting and nutritious meal.
Notes
- Be sure to cut the butternut squash into evenly sized cubes for uniform cooking.
- If you do not have a cast iron skillet, any oven-safe skillet will work for this recipe.
- You can substitute Gruyère with mozzarella or cheddar cheese if preferred.
- For a spicier kick, add a pinch of red chili flakes when seasoning.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
