Simple Way to Prepare Quick 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach

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There are a whole lot of things that work toward your getting healthy. Extensive gym visits and narrowly defined diets are not always the answer. You can do small things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. A good amount of physical activity each day is also critical. Don't overlook that health isn't only about just how much you weigh. It is more about making your body as strong as it can be.

We hope you got benefit from reading it, now let's go back to 20 minute skillet: penne with turkey, roasted butternut squash, and spinach recipe. To cook 20 minute skillet: penne with turkey, roasted butternut squash, and spinach you need 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach:

1. Use 1 of large butternut squash cubed (I buy already cubed squash when I can get it. Otherwise prep time exceeds 20 min!).
2. Provide to taste of Seasonings: garlic powder, thyme, paprika, pepper, salt.
3. Use of Olive or avocado oil.
4. Get 1 lb of ground turkey.
5. Take 2 cloves of garlic minced.
6. Provide 1 of small onion diced.
7. You need 6 cups of fresh spinach roughly chopped.
8. Get 1/4 cup of white wine.
9. Get 1/3 cup of chicken broth.
10. Prepare 12 oz of whole grain penne pasta.
11. Get of Chopped walnuts.
12. Take of Parmesan cheese and/or ricotta cheese.

Instructions 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).
12. .

While the squash is roasting, prepare a batch of my Zucchini and Ground Turkey Skillet. Once the squash has finished roasting and the ground turkey skillet is finished cooking, simply scoop the ground turkey mixture into each delicata squash half and serve! Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.. Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper.

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