Turkey Butternut Squash and Cannellini Bean Bowl

Ingredients

• 1 lb Ground turkey
• 1 Onion (Diced)
• 1 bag Frozen cubed butternut squash (Or 1 small fresh squash; bag size not specified)
• 1 can Cannellini beans (Drained and rinsed; can size not specified)
• 1 bunch Swiss chard (Washed and chopped; kale may be used instead)
• 0.25 cup Half-and-half
• Parmesan cheese (As much as desired; a generous amount)
• Olive oil (Graza Sizzle; for roasting and sautéing)
• Ramen seasoning (San Juan Island Sea Salt is the brand used; amount not specified)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Spread the cubed butternut squash on a baking sheet and coat it with olive oil.

2. 2

   Roast the squash for about 20–30 minutes, until tender and slightly crispy.

3. 3

   While the squash roasts, sauté the diced onion in Graza Sizzle olive oil until translucent.

4. 4

   Add the ground turkey to the onion and cook until browned.

5. 5

   Add the roasted squash, drained and rinsed cannellini beans, and ramen seasoning. Mix together.

6. 6

   Stir in the chopped Swiss chard and cook until wilted.

7. 7

   Add the half-and-half and a generous amount of Parmesan. Stir until creamy.

8. 8

   Season with salt and pepper to taste, then serve in bowls.

Notes

The squash bag size, can size, and quantities of olive oil, ramen seasoning, Parmesan, salt, and pepper are not specified. The method does not state an exact serving yield or how long to cook the turkey beyond browning.

Nutrition per serving

• main
• fall
• one-bowl meal
• comfort food
• roasted
• stovetop
• high-protein