Grilled turkey tenderloin and acorn squash
Uncooked skinless turkey breast
1½ pound(s), tenderloins
3 Tbsp, divided
1¼ tsp, divided
1 tsp, ground
Uncooked acorn squash
2 small, 4 inch diameter, (1 lb each), each cut into 12 thin wedges
- 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.
- 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.
- 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.
- Serving size: about 3½ oz cooked turkey and 4 squash wedges