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Looking for a quick, healthy meal on a busy weeknight? This flavorful pasta dish fits the bill! Squash should be tender and golden brown.

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

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

Add salt and pepper to taste, if needed. Butternut squash is so much better roasted, though, that I think I'd forego the skillet dinner idea altogether and roast the squash separately before adding it as the recipe instructs. Heat a large cast iron skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden.

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

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)

Add the butternut squash, tomatoes, salt, pepper, Italian seasoning, and red pepper flakes. Add a touch of water or brown if anything begins to burn. This recipe was graciously shared by EatingWell reader Dottie Carpenter, who states, "Recipes are no good if they're not shared!" One-Skillet Roasted Butternut Squash with Spiced Chickpeas No need to struggle to peel and slice the whole, raw gourd. Cut back on prep time by opting to roast butternut squash first and then tear. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage..

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