Turkey-Apple Skillet with Butternut Squash & Sage

Ingredients

• 1 pound 93% lean ground turkey
• 1 small butternut squash (about 1 1/2 pounds), peeled and diced 1/2-inch
• 2 medium crisp apples (such as Honeycrisp or Fuji), peeled and diced
• 1 medium yellow onion, diced
• 2 tablespoons olive oil, divided
• 1/2 teaspoon table salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh sage, minced (or 1 teaspoon dried)
• 2 tablespoons apple cider vinegar
• 1/2 cup low-sodium chicken or vegetable broth

Steps

1. Heat 1 tablespoon olive oil in a large (12-inch) nonstick skillet over medium-high until shimmering. Add ground turkey and 1/4 teaspoon salt. Cook, breaking up with a spoon, until browned and cooked through, 5–7 minutes. Transfer turkey to a plate.
2. Reduce heat to medium. Add remaining 1 tablespoon olive oil, onion, and butternut squash. Sprinkle with 1/4 teaspoon salt. Cook, stirring often, until onion is softened and squash starts to brown, about 7 minutes.
3. Add diced apples and sage. Cook, stirring, until apples begin to soften, 3 minutes.
4. Return turkey to the skillet. Add black pepper, apple cider vinegar, and broth. Stir well, scraping up browned bits.
5. Cover and simmer on medium-low until squash is tender and most liquid is absorbed, 7–10 minutes. Taste and adjust salt.
6. Serve hot, garnished with extra sage if desired. Turkey should reach 165°F internally.