How to Make Ultimate 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, 20 minute skillet: penne with turkey, roasted butternut squash, and spinach. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have 20 minute skillet: penne with turkey, roasted butternut squash, and spinach using 12 ingredients and 12 steps. Here is how you cook it.

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. Make ready Olive or avocado oil
4. Prepare 1 lb ground turkey
5. Prepare 2 cloves garlic minced
6. Take 1 small onion diced
7. Make ready 6 cups fresh spinach roughly chopped
8. Prepare 1/4 cup white wine
9. Make ready 1/3 cup chicken broth
10. Prepare 12 oz whole grain penne pasta
11. Make ready Chopped walnuts
12. Prepare 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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