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Grilled turkey tenderloin and acorn squash

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, divided

Kosher salt

1¼ tsp, divided

Garlic powder

1 tsp

Dried sage

1 tsp, ground

Dried thyme

1 tsp

Black pepper

¾ tsp

Uncooked acorn squash

2 small, 4 inch diameter, (1 lb each), each cut into 12 thin wedges

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

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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