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
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