Easy Southwest Turkey Butternut Squash Skillet
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When you need a cozy, hearty, and flavorful dinner on the table in 30 minutes, this Southwest Ground Turkey Butternut Squash Skillet delivers. It's a one-pan meal filled with lean protein, veggies, beans, and warming spices-topped with melty cheese, fresh cilantro, and a squeeze of lime. Perfect for busy weeknights!
If you love turkey skillet recipes, try this Mediterranean ground turkey recipe or Greek turkey burger!
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Meal Type: One-skillet dinner
- Key Flavors: Southwest spices, smoky tomatoes, tender squash, hearty beans
What I Love About This Recipe
This skillet has become a regular in my fall dinner rotation. I almost always have the ingredients on hand, and one of those meals I can pull together on a busy evening, knowing it will be both hearty and healthy.
I also love that it's a complete one-pan dinner - lean protein, veggies, and beans all in the same skillet. The Southwest flavors are warm and cozy, much like our Southwest Chicken Salad or Southwest Turkey Soup with Sweet Potatoes, and the leftovers make a perfect lunch the next day.
Here’s why else I love this recipe:
- Customizable: Adjust spice, add extra veggies, or swap proteins.
- One Skillet: Easy cleanup with everything cooked in a single pan.
- Balanced & Flavorful: Lean ground turkey, nutrient-rich butternut squash, fiber-packed beans, and smoky fire-roasted tomatoes.
- Quick & Easy: From stovetop to table in just 30 minutes.
Jump to:
Key Ingredients
Here are the simple yet delicious ingredients you’ll need:
- Ground Turkey - lean protein that takes on all the bold flavors.
- Onion & Garlic - aromatic base for depth of flavor.
- Butternut Squash - slightly sweet, tender, and hearty.
- Black Beans - add protein, fiber, and Southwest texture.
- Fire-Roasted Tomatoes - smoky flavor to balance the sweetness of the squash.
- Kale - nourishing greens that add texture to the dish.
- Diced Green Chiles - mild heat and tang.
- Chili Powder & Cumin - classic Southwest seasoning.
- Shredded Cheddar - melty topping that ties everything together.
- Fresh Garnishes - cilantro, jalapeños, and lime wedges for brightness.
See recipe card for quantities.
How to Make This Ground Turkey Skillet
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- Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground turkey, onion, and garlic, and saute until the meat is no longer pink.
- Step 2: Stir in 3 teaspoons of chili powder, 1 teaspoon of cumin, and season with salt and pepper.
- Step 3: Add butternut, black beans, tomatoes, green chiles, water if needed (up to 1/4 cup), kale, 2 teaspoons of chili powder, and 1 teaspoon of cumin. Stir well and cover with a lid. Reduce the heat to medium-low and cook 12 minutes, or until the butternut squash has softened and the kale is wilted.
- Step 4: Top with shredded cheese and cover for another minute or until the cheese is melted. Top with chopped fresh herbs and lime wedges for serving
Finish & Serve: Sprinkle with shredded cheddar cheese, cover for 1 minute to melt. Top with cilantro, sliced jalapeños, and lime wedges before serving.
Variations
- Make it Spicier: Add cayenne pepper, chipotle powder, or hot green chiles.
- Other Proteins: Ground chicken or beef works well, too.
- Vegetarian Option: Swap turkey for quinoa or extra beans.
- Other Greens: Baby spinach or chopped Swiss chard can replace the kale.
- Cheese Alternatives: Monterey Jack, pepper jack, or cotija cheese.
If you love Southwestern flavors, see this easy Southwestern Corn Chowder recipe too!
Serving Suggestions
- Leftovers make excellent burrito or quesadilla filling (see these easy breakfast burritos for prepping them for the freezer).
- Serve with warm tortillas, cornbread, or tortilla chips.
- Pair with a simple side salad or roasted vegetables.
- Serve with a side of rice or quinoa if you'd like extra grains to balance the added beans and greens.
Storage
- Freezer: Cool completely and freeze for up to 2 months. Reheat gently on the stovetop.
- Refrigerator: Store in an airtight container for up to 4 days.
Meal Prep
This Southwest Ground Turkey Butternut Squash Skillet makes an excellent meal prep option. Once cooled, portion the skillet into individual glass containers and refrigerate for up to 4 days. It reheats quickly in the microwave or on the stovetop, making it perfect for ready-to-go lunches or busy weeknight dinners.
For best results:
- Pair with tortilla chips, rice, or a simple green salad for a complete meal.
- Add fresh garnishes like cilantro, lime wedges, or shredded cheese just before eating to brighten the flavors.
If you love meal prep recipes, try these reader favorites too:
- Healthy 20-Minute Chili - a quick, protein-packed chili that stores and reheats perfectly.
- Mediterranean Salmon Couscous Salad - fresh, colorful, and easy for make-ahead lunches or dinners.
- Bacon Gouda Egg Bites - Starbucks-inspired bites that are freezer-friendly and reheat in seconds.
Recipe FAQs
Yes, frozen butternut squash works well in this recipe. Add the frozen cubes directly to the skillet with the beans and tomatoes-there's no need to thaw first. Because the pieces are partially cooked in processing, they may soften a bit faster than fresh squash, so start checking for doneness after about 8-10 minutes of simmering.
If you don't have fire-roasted tomatoes on hand, canned regular diced tomatoes will work just fine. To mimic the smoky depth of fire-roasted tomatoes, stir in ½ teaspoon of smoked paprika or a dash of chipotle chili powder along with the spices.
Using mild canned green chiles keeps the dish flavorful but not overly spicy. If you enjoy more heat, choose hot diced green chiles or add fresh jalapeño slices when serving. For a kid-friendly version, you can also omit the green chiles entirely and still have plenty of Southwest flavor from the spices.
Yes, this skillet is perfect for meal prep. Cook the recipe as directed, then let it cool before portioning into airtight containers. Store in the refrigerator for up to 4 days. It reheats well in the microwave or on the stovetop, and you can add a sprinkle of fresh cheese and cilantro just before serving to brighten it back up.
Yes, baby kale cooks quickly and blends well into the skillet, but baby spinach or chopped Swiss chard can be used instead. Just stir them in at the end until wilted.
More One Pot Dinner Recipes
Looking for other recipes like this? Try these:
- 30 Minute Arroz con Pollo (One Skillet Chicken and Rice)
- Cider Braised Chicken Thighs Recipe with Root Vegetables
- Beef and Butternut Squash Chili with Black Beans
- Chicken and Potato Chowder
More Turkey Recipes
If you love cooking with turkey, see our turkey recipe collection for more ideas:
- Leftover Turkey Noodle Soup
- How to Carve a Turkey (Step-by-Step)
- Our Best Roast Turkey Recipes
- Roasted Turkey Breast Recipe
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Southwest Turkey Butternut Squash Skillet Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 pound ground turkey
- 5 teaspoons chili powder divided
- 2 teaspoons ground cumin
- Kosher salt and fresh ground black pepper to taste
- 2 garlic cloves minced
- 3 cups cubed butternut squash about 1 medium butternut squash
- 2 cups baby kale or your favorite green like spinach, chard, etc.
- 1 (15-oz) can black beans drained
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounces canned diced green chiles
- 1/4 cup water optional if needed
- 1/2 cup shredded cheddar cheese
- Cilantro or parsley for garnish, optional, with wedges of lime for a bright finish.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add ground turkey, onion, and garlic, and saute until the meat is no longer pink. Add in 3 teaspoons of chili powder, 1 teaspoon of cumin, and season with salt and pepper.
- Add cubed butternut squash, black beans, tomatoes, green chiles, water if needed, kale, 2 teaspoons of chili powder, 1 teaspoon cumin, salt, and pepper to the skillet. Stir well and then cover with a lid. Reduce the heat to medium-low and cook 12 minutes, or until the butternut squash has softened.
- Top with shredded cheese and cover for another minute or until the cheese is melted. Top with chopped fresh herbs and lime wedges for serving.
Notes
- Butternut Squash: Fresh squash works best, but frozen cubed butternut squash can also be used. If frozen, add directly to the skillet without thawing - it may cook a few minutes faster.
- Beans: Black beans add heartiness and protein, but any canned bean (such as pinto or kidney beans) can be substituted. Be sure to drain and rinse before adding.
- Greens: Baby kale wilts quickly and blends seamlessly into the dish. Baby spinach or chopped Swiss chard can also be used. Stir greens in at the end just until wilted.
- Spice Level: Using mild green chiles keeps the dish flavorful but not overly spicy. For more heat, use hot diced chiles or add fresh jalapeños when serving.
- Meal Prep: This skillet stores well in the fridge for up to 4 days. Reheat on the stovetop or in the microwave and add fresh garnishes like lime juice, cilantro, or cheese before serving.
- Serving Ideas: Enjoy with warm tortillas, rice, or tortilla chips for scooping. Leftovers make a great filling for burritos, quesadillas, or stuffed peppers.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have shared this recipe so many times. Everyone loves how easy, flavorful, and nourishing it is! With a 30-minute cook time, it’s perfect for weeknight and even weekend meals.