Turkey and Butternut Squash Skillet with Crispy Sage

Ingredients

• 500 g ground turkey
• 500 g butternut squash, peeled and cut into 1.5 cm cubes
• 150 g lacinato kale, stemmed and finely shredded
• 2 tbsp olive oil
• 1 tbsp fresh sage, minced
• 2 clove garlic, finely grated
• ¾ tsp fine sea salt
• ¼ cup water

Method

1. Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add the cubed butternut squash and 0.25 teaspoon of sea salt. Cook, stirring occasionally, until browned on the edges.6 min timer
2. Pour in 0.25 cup of water, cover the skillet with a lid, and let steam until the squash is completely tender when pierced with a fork.5 min timer
3. Uncover the skillet and transfer the squash to a plate.
4. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the ground turkey, minced fresh sage, grated garlic, and the remaining 0.5 teaspoon of sea salt. Break up the meat and cook thoroughly until fully browned, no longer pink, and poultry reaches 165°F/74°C on a food thermometer.8 min timer
5. Add the finely shredded kale to the skillet and toss with the hot turkey until wilted.2 min timer
6. Return the tender butternut squash to the skillet and fold gently together before serving.