This ground turkey butternut squash skillet is one of those meals that’s cozy enough for a chilly evening but light enough to enjoy any day of the week. It’s all made in one pan, comes together in 30 minutes, and is loaded with flavor, protein, and fall comfort.
I usually make this when I want something hearty but still feel like I made a good decision. You get all the comfort of roasted squash and melty cheese without feeling weighed down after dinner. It’s also one of those dishes that makes your kitchen smell amazing, so if you’re cooking for someone—this is a good one to pull out.
Why This Has Become a Fall Favorite at Home
There are a few reasons this skillet keeps showing up in my weeknight dinner rotation:
- It’s all in one pan. Which, let’s be honest, means less mess and faster cleanup.
- It’s quick. 30 minutes, start to finish—even if you’re not a fast chopper.
- It’s flexible. I’ve swapped ingredients a dozen different ways, and it still works every time.
- It freezes and reheats beautifully. Perfect for leftovers or meal prep.
- It’s naturally gluten free. And can be dairy-free if you skip the cheese or use a plant-based option.
I also love that it’s a full meal—protein, veggies, carbs—without having to make side dishes. Just scoop and serve.
Ingredients You’ll Need (And Some Smart Swaps)
Let me walk you through what makes this skillet so tasty—and how you can tweak it based on what you’ve got in your kitchen.
- Ground Turkey: I usually use lean turkey, but ground chicken or beef also works. I’ve even done half turkey, half beef when that’s what I had left in the fridge.
- Butternut Squash: It adds a gentle sweetness and soft bite that pairs so well with the savory turkey. If I’m short on time, I grab the pre-cut cubes from the store.
- Onion & Garlic: These go in almost every savory dish I make. They build that base flavor.
- Bell Peppers: Add some color and a little crunch. Red or yellow peppers work best for a hint of sweetness.
- Vegetable Broth: Just enough to help the squash cook down without making things soggy. If you’re using salted broth, go easy on the salt until the end.
- Gruyère Cheese: Adds that savory, melty top layer. I’ve used sharp cheddar and even mozzarella in a pinch—whatever cheese you like will do the trick.
- Fresh Herbs: I love adding cilantro or parsley just before serving. It brightens up the whole skillet.
How I Cook It (And What I’ve Learned Along the Way)
Step 1: Heat a splash of oil in a large cast iron skillet (or any deep pan will do).
Add the ground turkey, onion, garlic, and bell peppers. Sauté until the turkey is fully cooked and no longer pink. Don’t rush this step—let everything get a little golden.
Step 2: Stir in the butternut squash and pour in the broth. Cover the skillet and let it simmer on medium-low heat for about 12 minutes, or until the squash softens. It doesn’t need to be mushy—just fork-tender.
Step 3: Sprinkle a generous layer of shredded Gruyère on top and pop the whole skillet into a 400°F oven for about 5 minutes, just until the cheese melts.
Step 4: Finish with a handful of fresh herbs and serve it up!
Tip: The squash will release a bit of moisture, so don’t worry if it looks dry before you cover the skillet. It balances out as it cooks.
My Meal Prep Routine with This Dish
This is one of those recipes I rely on for meal prep weeks. I’ll often make it on a Sunday night, then portion it into containers for a few days of quick lunches. It holds up in the fridge for up to 4 days and reheats beautifully—just a quick zap in the microwave and lunch is ready.
Sometimes I’ll double the batch and freeze half (before adding cheese), especially if I see butternut squash on sale. It’s a simple comfort I’m always happy to find stashed in the freezer.
Swaps & Variations That Work Like a Charm
- No turkey? Try ground beef, chicken, pork, or even a plant-based crumble or crumbled tofu if you’re going meatless.
- No squash? Sweet potatoes or diced carrots are solid substitutes. I’ve also tried it with leftover roasted pumpkin once and it worked really well.
- Dairy-free? Skip the cheese or go with your favorite dairy-free alternative. I’ve used vegan mozzarella before—it melts and adds that creamy finish.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little kick.
- Different herbs: Sage gives this dish an earthy autumn flavor. I like to toss in a few chopped leaves if I’ve got some.
How I Like to Serve It
Most nights, I eat it just as it is—straight from the skillet to the plate. But when I want to round it out a bit more:
- Spoon it over a bowl of warm rice or quinoa.
- Stuff it into tortillas for a cozy fall-style taco.
- Add a crisp green salad or sautéed greens on the side.
- Or layer it inside a roasted bell pepper and bake again for a fun twist.
If I’m cooking for guests, I pair it with maple roasted Brussels sprouts and maybe some crusty bread to soak up the juices.
Common Questions I Get About This Skillet
Can I make it ahead?
Absolutely. It’s perfect for make-ahead meals and only gets better the next day.
What’s the best cheese if I don’t have Gruyère?
Try sharp white cheddar, mozzarella, or even fontina. As long as it melts well and you enjoy the flavor, it’ll work.
Is this freezer-friendly?
Yes! Let it cool completely, skip the cheese, and freeze in airtight containers. When ready to eat, thaw, reheat, then add the cheese and finish under the broiler or in the oven.
Is it Whole30 or paleo?
You’ll want to skip the cheese and make sure your broth and turkey are compliant, but yes, it’s easy to adapt.
Ground Turkey and Butternut Squash
This cozy turkey and butternut squash skillet is one of those weeknight meals that checks all the boxes—hearty, healthy, and ready in under 30 minutes. It’s got just the right amount of comfort from the melted cheese, a gentle sweetness from the squash, and all the savory goodness of perfectly seasoned turkey. Plus, everything comes together in one pan, which makes cleanup a breeze.
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 pound ground turkey
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- ½ cup vegetable broth
- ¾ cup grated Gruyère cheese
- Fresh parsley or cilantro, for garnish
Instructions
- Warm up the olive oil in a large oven-safe skillet over medium heat. Toss in the onion and let it cook for a few minutes until soft and fragrant. Stir in the garlic and bell pepper and continue sautéing until the vegetables begin to soften.
- Add the ground turkey to the skillet, breaking it apart as it cooks. Season everything with smoked paprika, salt, and pepper. Cook until the turkey is browned and no longer pink.
- Fold in the cubed butternut squash, then pour in the vegetable broth. Give it a good mix, making sure most of the squash is sitting in the liquid. Lower the heat to medium-low, cover, and let it simmer gently for around 12 minutes, or until the squash is fork-tender.
- Once the squash is soft, take the skillet off the heat. Sprinkle the Gruyère cheese over the top and pop the skillet into a preheated oven at 400°F. Bake for about 5 minutes, just until the cheese melts and bubbles slightly.
- Finish with a handful of fresh chopped parsley or cilantro before serving. Serve hot, right out of the skillet.
Notes
- You can swap the turkey for ground chicken, beef, or even tofu if you’re keeping things vegetarian.
- Sweet potatoes or carrots are a great substitute for butternut squash if that’s what you’ve got on hand.
- No Gruyère? Try mozzarella, cheddar, or even a dairy-free cheese if needed.
- Fresh herbs really brighten up this dish—parsley and cilantro work beautifully, but sage also pairs nicely with squash.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 481Total Fat 33gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 150mgSodium 527mgCarbohydrates 11gFiber 3gSugar 3gProtein 38g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This ground turkey butternut squash skillet is everything I want in a weeknight meal: quick, hearty, and satisfying. It’s the kind of dish you can throw together on a busy evening, yet it feels like you cooked something special. I’ve made it more times than I can count—and it never fails to disappear fast.
Try Other Butternut Recipes:
