Grilled Turkey Tenderloin and Acorn Squash
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This grilled combo is full of lovely fall vibes, combining holiday herbs and spices with turkey and acorn squash. The squash is wonderful when grilled, gaining light char and caramelized edges. Be sure to use a meat thermometer to ensure you don’t overcook the turkey.
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless turkey breast
1½ pound(s), tenderloins
Olive oil
3 tbsp(s), divided
Kosher salt
1¼ tsp(s), divided
Garlic powder
1 tsp(s)
Dried sage
1 tsp(s), ground
Dried thyme
1 tsp(s)
Black pepper
¾ tsp(s)
Uncooked acorn squash
2 small, (1 lb each), each cut into 12 thin wedges
Ground cinnamon
½ tsp(s)
Ground nutmeg
¼ tsp(s)
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2
Brush turkey with 1½ tbsp oil. In small bowl, combine 3⁄4 tsp salt, garlic powder, sage, thyme, and black pepper and rub all over both sides of tenderloins. In large bowl, toss squash and remaining 1½ tbsp oil. Sprinkle with cinnamon, nutmeg, and remaining 1⁄2 tsp salt and toss to combine.
3
Arrange tenderloins and squash, cut-side down, on grill. Close lid and cook until instant-read thermometer inserted into centers of tenderloins registers 165°F and squash is tender, charred, and marked from grill, 8 to 10 minutes per side. Let turkey rest for 5 minutes before slicing.
4
Serving size: about 3½ oz cooked turkey and 4 squash wedges
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