Description
Savor all the flavors of fall in this nourishing, weeknight meal.
Ingredients
Units
Scale
- 1 1/2 cups dry rice of choice
- 4 cups fresh spinach (chopped)
- 1 medium butternut squash
- 4 tablespoons extra virgin olive oil (divided)
- 1 head of garlic
- 1 tablespoon vegetable oil
- 1 package Ground Turkey
- 1/2 yellow onion (diced)
- 1/2 cup golden raisins (can substitute regular raisins or dried cranberries)
- 3 tablespoons fresh rosemary, chopped (divided)
- 1/4 cup turkey or chicken stock/broth
- Kosher Salt and Pepper
- 1/2 cup plain whole milk Greek yogurt
- 1 tablespoon lemon juice (or the juice from half a lemon)
- 1 tablespoon of milk (optional)
Instructions
- Cook rice according to directions. When finished cooking, fold in chopped spinach. Set aside with lid on pot to keep warm. (Recommend doing this while preparing other items.)
- Preheat oven to 425 degrees. Peel the butternut squash. Then, cut in half, scoop out seeds, and cube flesh into bite size pieces. Toss with 2 tablespoons of olive oil and spread on a rimmed baking sheet lined with aluminum foil.
- Slice off the top of the head of garlic, leaving 80% of the bulb intact. Place garlic bulb on a sheet of aluminum foil large enough to wrap around it. Drizzle bulb with 1 tablespoon of olive oil. Wrap up the aluminum foil around the bulb and twist to seal.
- Place both the pan of butternut squash and wrapped garlic bulb in the oven and bake for about 23-25 minutes, until squash is soft and lightly browned at edges. Remove from oven and set aside.
- While butternut squash is baking, heat a skillet over medium heat. Add 1 tablespoon of vegetable oil, then add the ground turkey and chopped onion. Cook, stirring frequently to break up turkey, until turkey is mostly cooked through. Add the raisins, 2 tablespoons of chopped rosemary, and stock, then season with salt and pepper to taste. Reduce heat and simmer for about 3-4 more minutes, until liquid is reduced in half.
- Make the garlic yogurt sauce by blending together, either by hand or in a food processor, the yogurt, the guts of the roasted garlic head (squeeze it out of the bulb), lemon juice, 1 tablespoon of olive oil, 1 tablespoon chopped rosemary, and salt and pepper to taste. Add milk if needed to thin sauce for drizzling.
- Plate meal by scooping spinach-rice, turkey, and butternut squash into a bowl. Drizzle with garlic yogurt sauce. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Entree
- Cuisine: American