Step-by-Step Guide to Prepare Award-winning 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 20 minute skillet: penne with turkey, roasted butternut squash, and spinach. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook 20 minute skillet: penne with turkey, roasted butternut squash, and spinach using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach:

1. Make ready 1 large butternut squash cubed (I buy already cubed squash when I can get it. Otherwise prep time exceeds 20 min!)
2. Get to taste Seasonings: garlic powder, thyme, paprika, pepper, salt
3. Take Olive or avocado oil
4. Get 1 lb ground turkey
5. Make ready 2 cloves garlic minced
6. Get 1 small onion diced
7. Make ready 6 cups fresh spinach roughly chopped
8. Take 1/4 cup white wine
9. Get 1/3 cup chicken broth
10. Prepare 12 oz whole grain penne pasta
11. Take Chopped walnuts
12. Get Parmesan cheese and/or ricotta cheese

Steps to make 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach:

1. Preheat oven to 400 degrees. Lightly coat a baking sheet with avocado oil. Add cubed squash. Season with garlic powder, thyme, paprika, pepper. Mix well and bake for 15-20 min turning midway through.. You can broil for a few minutes. I like squash to be crispy and brown.
2. Meanwhile in a non stick large skillet sauté garlic and onion in avocado oil (can substitute any healthy oil you like)
3. Add ground turkey to pan and brown. Season with salt and pepper
4. Add spinach to mixture and a dash of garlic powder.
5. Once spinach has wilted down some add the wine and chicken broth. You can alter the liquids according to preference.
6. While mixture simmers on a low flame add the pasta to boiling water in another pot.
7. Cook pasta (Aldente) and drain, reserving some of the pasta water to add to skillet.
8. Add walnuts to baking sheet and broil for an additional 2-3 minutes. Remove from oven and sprinkle with kosher salt.
9. Add butternut squash and nuts to turkey mixture.
10. Add pasta, pasta water and about 1/4 cup of Parmesan cheese to skillet. (omit cheese for a cleaner dish)
11. Stir mixture and serve with freshly grated Parmesan and/or ricotta cheese (again omit for a cleaner dish)

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