Can I substitute the couscous?

Absolutely! Quinoa, brown rice, farro, or cauliflower rice all work beautifully and keep the dish hearty.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days . It reheats wonderfully for lunch.

Can I use a different green instead of Swiss chard?

Yes—spinach or kale make great substitutes, and they fit right in with the healthy roasted butternut squash with ground turkey vibe.

Can I make this ahead for meal prep?

Definitely! This recipe stays flavorful for days and makes a balanced lunch you’ll actually look forward to eating.

What type of ground turkey should I use?

Lean turkey works best here since it keeps the dish light without sacrificing flavor.

Roasted Butternut Squash with Ground Turkey: 7 Truly Delicious

Description

A warm, nourishing bowl made with roasted butternut squash, savory ground turkey, wilted greens, and fluffy couscous. Cozy, flavorful, and perfect for busy weeknights.

Ingredients

Scale

For the Roasted Butternut Squash

4 cups butternut squash, peeled and diced into 1-inch cubes
2 tbsp canola oil
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tbsp maple syrup
1/2 tsp salt
1/2 tsp black pepper

For the Couscous

1 cup couscous
1 cup boiling water

For the Ground Turkey & Greens

1 1/2 tsp canola oil
1 1/2 cups red onion, finely minced
1 lb lean ground turkey
1 tsp lemon pepper seasoning
1 tsp paprika (smoked recommended)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
3 cups Swiss chard, finely chopped

To Finish

Juice of 1 lemon

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Instructions

Preheat the oven to 425°F (220°C).
Toss the diced butternut squash with oil, cinnamon, nutmeg, maple syrup, salt, and pepper. Spread on a parchment-lined sheet pan.
Roast for 35 minutes, then broil for 3 minutes until caramelized.
Place couscous in a bowl and pour 1 cup boiling water over it. Cover and let sit for 7 minutes, then fluff with a fork.
Heat 1 1/2 tsp oil in a skillet over medium-high heat. Add minced red onion and sauté for 3 minutes.
Add ground turkey and seasonings. Cook for 3 minutes, breaking up the meat.
Stir in Swiss chard and cook another 2 minutes, until wilted and turkey is fully cooked.
Assemble bowls with couscous, turkey mixture, and roasted squash.
Squeeze fresh lemon juice over each bowl before serving.

Notes

Swap Swiss chard for kale or spinach if preferred.
Add a drizzle of olive oil to couscous for extra flavor.
Leftovers keep well for up to 4 days in the fridge.

For extra protein, stir in cooked chickpeas.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting + Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 7 g
Sodium: 520 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 65 mg