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Composition - 20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach:

1. Provide 1 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. Provide for Olive or avocado oil
4. Provide 1 lb ground turkey
5. Need 2 cloves garlic minced
6. Make ready 1 - small onion diced
7. Make ready 6 cups for fresh spinach roughly chopped
8. Give 1/4 cup - white wine
9. Provide 1/3 cup - chicken broth
10. Make ready 12 oz of whole grain penne pasta
11. Prepare for Chopped walnuts
12. You need Parmesan cheese and/or ricotta cheese

20 Minute Skillet: Penne with turkey, roasted butternut squash, and spinach how to cook:

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)

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