Skillet Turkey & Butternut Squash

Turkey & Butternut Squash

I had a bag of yellow tomatoes in the freezer – thus the color in this dish. Red ones will be perfectly fine.


  • 1 cup (8oz, 240ml) chicken stock
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 tsp butter
  • (300gr) turkey cutlets or tenderloin or chicken, cut into bite-size pieces 
  • 1 onion, roughly chopped
  • 1 rib celery, sliced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and cubed
  • 4oz (125gr) mushrooms, sliced
  • 2 cups (15oz, 450gr) chopped, peeled, tomatoes, reserve juices for another use
  • 1 tsp paprika
  • 1/4 cup (2oz, 60gr) dry sherry
  • 3oz (90gr) feta, cubed
  • 1 tbs olive oil 


  • Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 1 minute.
  • Add stock or water. Cook rice for length of time on package. When done fluff with fork. 
  • Heat olive oil in large nonstick skillet over medium-high heat. 
  • Add onion, celery, mushrooms to skillet and stir-fry for 2 minutes.
  • Add garlic, paprika, and stir-fry another 2 minutes. 
  • Reduce heat to medium, add turkey and stir-fry until lightly browned.  
  • Add squash, tomatoes, sherry, cover and cook over low heat until squash is tender, about 15 minutes. 
  • Stir in feta and serve over rice.


If it dries out add more sherry, tomato juices or water The tomatoes added a lot of liquid. Leftover tomato sauce can be stored in the fridge for a few days or frozen for another use.

Keywords: turkey, butternut squash, skillet dinner

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