This Ground Turkey Butternut Squash skillet is one of those comforting meals I come back to again and again during the colder months. It’s warm, satisfying, and full of flavor — and the best part? It all comes together in one skillet in under 30 minutes.
I originally started making this on weeknights when I needed something hearty but didn’t want to feel weighed down. The combination of lean ground turkey and naturally sweet, buttery squash hits the perfect balance of nourishing and cozy. Now it’s one of my go-to fall and winter recipes — and even my picky eaters are always on board, especially when I melt a bit of cheese on top.
Why I Love This Butternut Squash Skillet
There’s so much to appreciate about this skillet meal:
It’s fast and fuss-free. I usually make this on nights when I have 30 minutes and zero patience for dishes. One pan, easy cleanup, done.
It’s got that comfort-food feel, but it’s light. No heavy sauces or carbs weighing this one down. Just protein, veggies, and warm, fall flavors that feel satisfying without the post-dinner slump.
It’s incredibly versatile. I’ve swapped in sweet potatoes, used cheddar instead of Gruyère, and added spinach at the end when I had a bunch to use up. This is a recipe that bends to what you have.
It freezes and reheats like a dream. I make extra and freeze portions for busy weeks. When I reheat it, the flavors seem even deeper.
Real-Life Cooking Tips
- Use pre-cut butternut squash if you’re short on time. I love peeling and chopping fresh squash, but when I’m rushing after work, those pre-cubed containers from the store are a lifesaver.
- Don’t skip the cheese unless you have to. That melted Gruyère on top adds such a rich, nutty layer. If you’re dairy-free, a good vegan mozzarella or even a sprinkle of nutritional yeast works surprisingly well.
- Sauté the onions until they’re golden before adding turkey. This gives the dish a deeper flavor — just an extra 2–3 minutes makes a difference.
- Let the skillet rest for a few minutes before serving. Everything thickens and the cheese settles just enough to make perfect spoonfuls.
Ingredient Swaps and Substitutions
One of the things I love most about this dish is how flexible it is:
- Ground Turkey: Try ground chicken, beef, or even crumbled tofu or tempeh. I’ve even used leftover shredded rotisserie chicken in a pinch.
- Butternut Squash: Swap in sweet potatoes, carrots, or diced pumpkin. I’ve even made this with a mix of squash and cauliflower florets — also delicious.
- Cheese: Gruyère is my go-to for its melty richness, but sharp white cheddar or Monterey Jack are great too. For a dairy-free version, try a plant-based shredded cheese or skip it and finish with a drizzle of tahini.
- Vegetable Broth: If you’re not vegetarian, chicken broth works just fine. I sometimes add a splash of apple cider for a little sweetness.
Meal Prep and Make-Ahead Tips
This skillet was made for meal prep. I’ll often make a double batch on Sunday and divide it into containers for lunches during the week. Here’s how to keep it tasting its best:
- Storage: Store in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or a covered skillet with a splash of broth to loosen it up.
- Freezer Tips: Freeze in single portions for up to 2 months. I like to use freezer-safe silicone trays or zip-top bags. Just thaw overnight in the fridge and reheat gently.
- Reheat Like a Pro: For the best texture, reheat on the stovetop with a little extra broth. If reheating in the microwave, cover with a damp paper towel to keep it from drying out.
Serving Suggestions
This skillet is totally satisfying on its own, but if you want to round it out or dress it up, here are some favorite pairings:
- On a bed of rice or quinoa – It soaks up all the flavorful juices.
- Tucked into warm tortillas – A little fall-inspired taco action is always welcome.
- Next to a crisp salad – I love it with apple, spinach, and a Dijon vinaigrette.
- Topped with a fried egg – Breakfast-for-dinner never tasted so cozy.
When I serve this for guests, I’ll sometimes bake it in a cast iron pan and bring it straight to the table topped with fresh herbs and extra cheese. It looks rustic and homey — and smells amazing.
Frequently Asked Questions
Can I make this ahead and reheat it for dinner?
Absolutely. This dish holds up well in the fridge for a few days and reheats without losing its texture or flavor. It’s one of my favorite prep-ahead weeknight meals.
Is it spicy?
Not at all, unless you want it to be. I’ve added red pepper flakes or chipotle powder before for a little heat, but it’s very kid-friendly as written.
Can I make this vegetarian?
Yes! Just swap the turkey for crumbled tofu, lentils, or your favorite plant-based protein. Add extra spices for flavor if you skip the meat.
Does the cheese make a big difference?
It adds a great melty finish, but you can skip it if you’re dairy-free or Whole30. A sprinkle of nutritional yeast or a drizzle of tahini works well in its place.
Final Thoughts
This Ground Turkey Butternut Squash Skillet is one of those cozy, dependable recipes I rely on during busy weeks and chilly nights. It’s easy to make, full of goodness, and endlessly customizable depending on what’s in the fridge.
If you’ve got a butternut squash on the counter and some ground turkey waiting to be used, give this one a try — it’s comforting, hearty, and just feels like fall in a skillet.
Turkey Butternut Squash
This Ground Turkey Butternut Squash skillet is one of those comforting meals I come back to again and again during the colder months.
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
Instructions
- Heat oil in a cast iron skillet. Add ground turkey, onion, garlic and bell peppers and sauté until meat is no longer pink. Season with salt, pepper and paprika
- Add cubed butternut squash and vegetable broth. Give it a mix so most of the butternut squash is submerged in broth.
- Cover and turn heat down to a medium low. Cook for about 12 minutes or until butternut squash has softened
- Remove from stovetop and top with gruyère cheese. Bake in 400F degrees oven for about 5 minutes or until cheese has melted
- Garnish with fresh cilantro or parsley and serve
Notes
- Use your cast iron skillet for this recipe because it distributes heat evenly allowing the food to cook equally and avoid burn spots or quickly drying out the meat
- Whenever possible opt to buy healthier meats that are grass-fed, organic, from sustainable sources and humanely raised
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 498Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 145mgSodium 423mgCarbohydrates 21gFiber 6gSugar 5gProtein 37g
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.
