Southwest Turkey Butternut Squash Skillet Recipe

Southwestern ground turkey butternut skillet on a wooden board with a spoon and lime and jalapeño slices to garnish.

Southwest Turkey Butternut Squash Skillet Recipe

This Southwest Ground Turkey Butternut Squash Skillet is a hearty, 30-minute one-pan dinner loaded with lean protein, beans, veggies, and Southwest spices. An easy weeknight meal that also works beautifully for meal prep.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 254kcal

Author: Stephanie Wilson

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.

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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.

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