Pasta with Turkey, Butternut Squash and Rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2-2 1/2 lbs. butternut squash, cubed1 medium onion, chopped1 1/2 T chopped fresh rosemarysalt and pepper to taste1 lb. ground turkey breast2/3 lb whole wheat pasta4 T butter1 t lemon juice1/2 C parmesan cheese
Preheat oven to 400 degrees. In a large bowl, toss the squash, onion, rosemary, salt and pepper. Place on baking sheet and roast until the squash is tender, about 30 minutes.
Meanwhile, brown ground turkey in skillet. In another pan pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a large bowl.
In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.
Add the roasted squash, turkey, brown butter and 1/3 C parmesan to the pasta and toss. Season with salt and pepper. Top with remaining parmesan.
Serving Suggestion: This would also be a great recipe to use up leftover Thanksgiving turkey. Use chopped up turkey leftovers in place of the ground turkey.
Number of Servings: 4
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Meanwhile, brown ground turkey in skillet. In another pan pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a large bowl.
In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.
Add the roasted squash, turkey, brown butter and 1/3 C parmesan to the pasta and toss. Season with salt and pepper. Top with remaining parmesan.
Serving Suggestion: This would also be a great recipe to use up leftover Thanksgiving turkey. Use chopped up turkey leftovers in place of the ground turkey.
Number of Servings: 4
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Nutritional Info Amount Per Serving
- Calories: 682.4
- Total Fat: 20.6 g
- Cholesterol: 105.4 mg
- Sodium: 392.0 mg
- Total Carbs: 92.8 g
- Dietary Fiber: 17.1 g
- Protein: 42.9 g
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