Turkey, Kale and Butternut Squash Bowl

Note: HELP.  This recipe is in desperate need of a better name!!!  If you have any suggestions, let me know:)

Last night, upon a recommendation from a fellow instructor (hat tip: Barbara – thank you!), I discovered this wonderful combination: ground turkey, kale, and roasted butternut squash, topped with some feta cheese.

The genius of this recipe – in addition to its taste and nutrition value – is its versatility.

You could easily swap out the butternut squash for roasted potatoes or brown rice, or you could mix it with scrambled eggs as I did this morning for a late breakfast.  You could use any ground meat you like: beef, bison, lamb, etc.

I kept it pretty simple here, but you could sauté minced garlic and/or diced onions with the turkey, or add your favorite herbs and spices.  An,d you know I have to say this: it would also be divine with a poached egg on top…  :)

Turkey, Kale and Butternut Squash Bowl

INGREDIENTS

  • 1 lb. Organic Ground Turkey

  • 2-3 c. Kale leaves, torn into bite size pieces, hard stems removed

  • 1 lb. Butternut Squash, chopped into bite size pieces (I buy it already peeled and chopped from Trader Joe’s)

  • 1/2 c. Feta cheese, crumbled (I use Trader Joe’s Mediterranean Feta which has various herbs and spices)

  • Olive oil

  • Sea salt, fresh black pepper

DIRECTIONS

Preheat oven to 425 degrees.

In a large roasting pan or on a baking sheet, spread out butternut squash cubes and drizzle with a little olive oil.  Top with a pinch or two of sea salt and a few grinds of black pepper.  Toss with your hands to combine.

Roast at 425 for 30 minutes or until caramelized and soft.  After about 15 minutes, use a spatula or tongs to stir the squash so it browns evenly.

While squash is roasting, brown ground turkey in a large skillet over medium-high heat.

Add kale leaves and toss until the juices from the turkey start to coat the kale leaves.  Reduce heat and cover partially, stirring occasionally; this will start to steam/wilt the kale.  Add feta cheese crumbles and stir to combine.

To Serve

Scoop out about 1 – 1 1/2 c. of the turkey-kale-feta mixture and place in a bowl.  Add about 1/2 c. roasted butternut squash (more or less depending on how much starchy carbs you need/like).

Top with a dollop of Greek yogurt or sour cream if you like:)

6 Comments on Turkey, Kale and Butternut Squash Bowl

  1. Thank you, LAQ. I bought cubed butternut squash yesterday and was wondering what to do with it, so this will be my dinner tonight. Hooray for a not having to come home and think “what should we have for dinner?”. Hate. That. Question.

    • It is not fancy or company-worthy, but it is darn good!!! I also made a big skillet of braised brussels sprouts w/ bacon to go with it to bump up the “green” (veggie) factor. ENJOY :)

  2. this combination sounds so good! i’m trying to incorporate a little more meat-based protein in my diet and this may be a winner!

  3. Any idea what the calories look like? This is delicious but I want to know what I’m looking at so I can enter the info into my fitness pal

  4. This is my second time making this. I loved it the first time! Any idea what the calories are in one serving?

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