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Photo of Cat Cora’s turkey-butternut squash sauté by WW

Cat Cora’s turkey-butternut squash sauté

0
Points®
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
This recipe is very versatile: top it with an egg, spoon some over a baked potato, or use it as a taco filling or lettuce wrap.

Ingredients

Uncooked butternut squash

1 pound(s), peeled, cut into 1/4-inch dice (about 4 c)

Uncooked ground turkey breast

½ pound(s)

Olive oil cooking spray

1 spray(s)

Uncooked onion

1 small, roughly chopped

Bell pepper

1 item(s), small, red variety, cut into 1/4-inch pieces

Bell pepper

1 item(s), small, green variety, cut into 1/4-inch pieces

Ground cumin

½ tsp

Kosher salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Plain fat free Greek yogurt

½ cup(s)

Fresh parsley

2 Tbsp, flat leaf-variety, chopped (for garnish)

Instructions

  1. Cook squash in boiling salted water until fork tender, about 5 minutes; drain.
  2. While squash cooks, place a large nonstick skillet over medium-high heat. When hot, add turkey; cook, breaking up meat with a wooden spoon, until cooked through, about 8-10 minutes. Remove from pan; set aside.
  3. Off heat, coat same skillet with cooking spray; set over medium-high heat. When hot, add onion and peppers; sauté until lightly browned, about 5 minutes. Stir in squash; sauté until browned, about 5 minutes. Stir in cooked turkey, cumin, salt and pepper; cook, stirring occasionally, 2-3 minutes. Stir in yogurt; cook, stirring, 1 minute more. Season to taste with salt and pepper (optional); serve garnished with parsley.
  4. Serving size: 1 rounded cup

Notes

To speed prep work, look for already peeled, cubed butternut squash in the produce section of your super market.

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