Roasted Butternut Squash and Turkey Curry

(Serves about 6)


  • extra virgin olive oil (EVOO)
  • salt and pepper (S&P)
  • 1 lb. ground turkey
  • 1 small butternut squash, chopped in 1/2 inch cubes
  • 1 small onion, diced
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • approx. 1 inch piece of fresh ginger, minced
  • 1 Tbsp. curry powder
  • 1 cup chicken stock
  • 14.5 oz can diced tomatoes, drained
  • 13.5 oz can full fat coconut milk
  • cilantro for topping


  1. Preheat oven to 425. Once preheated, lay out butternut squash cubes on cookie sheet, toss with EVOO, S & P, and roast for about 20 minutes, until just fork tender.
  2. Meanwhile, brown the turkey in EVOO and season with S & P. Remove and set aside when done.
  3. Add more EVOO if necessary and sauté onions and red pepper, seasoning with S & P, on medium heat until onions are translucent and peppers are tender (about 10 minutes).
  4. Add garlic and ginger and sauté for another few minutes or until garlic and ginger soften, careful not to burn.
  5. Add curry powder and stir well.
  6. Add chicken stock and deglaze pan, letting liquid simmer and reduce for about 5 minutes.
  7. Add tomatoes and coconut milk.
  8. Add back in the turkey and add roasted squash. Simmer all together for about 5 minutes. Taste and add more S & P if needed.
  9. Serve over a bed of cauliflower rice or basmati rice, top with fresh cilantro, and enjoy!