Turkey, Butternut Squash and Asparagus Skillet

Ingredients

• 500 g ground turkey, lean
• 1 butternut squash, peeled, seeded, cut into 1.5 cm cubes
• 250 g asparagus, woody ends snapped off, cut into bite-sized spears
• 2 tbsp olive oil
• 2 clove garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1 tsp lemon zest, freshly grated

Method

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of the olive oil and half the salt on a large baking sheet.
2. Roast the squash until tender and golden at the edges, about 20 minutes.20 min timer
3. While squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic, rosemary, and thyme, cooking for 30 seconds until fragrant.
4. Add the ground turkey and remaining salt to the skillet, breaking it up with a wooden spoon. Cook thoroughly until no longer pink and a meat thermometer reads 165°F (74°C), about 7 to 8 minutes.8 min timer
5. Stir the cut asparagus and roasted butternut squash directly into the skillet with the turkey. Cook together until the asparagus is tender, about 4 minutes.4 min timer
6. Remove from the heat and gently toss in the lemon zest before serving.