Ingredients
Scale
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups butternut squash, peeled and diced into 1-inch cubes
- 2 tbsp canola oil
- 1/2 tbsp maple syrup
- 1 cup boiling water
- 1 cup couscous
- 1 1/2 tsp canola oil
- 3 cups swiss chard, finely chopped
- 1 1/2 cups red onion, finely minced
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp onion powder
- 1 lb ground turkey
- 1 tsp lemon pepper seasoning
- 1 tsp paprika
- Juice from 1 lemon
Instructions
- Preheat oven to 425°F (220°C). Toss diced butternut squash with canola oil, nutmeg, cinnamon, maple syrup, salt, and black pepper. Spread on a parchment-lined baking sheet. Roast 35 minutes, then broil 3 minutes to caramelize. Set aside.
- Bring 1 cup water to boil. Place couscous in a bowl, pour boiling water over it, cover, and let sit 7 minutes. Fluff with a fork and cover until serving.
- Heat 1 1/2 tsp canola oil in a pan over medium-high heat. Add red onion, cook 3 minutes until softened. Add ground turkey, lemon pepper, paprika, garlic powder, onion powder, salt, and black pepper. Stir and cook 3 minutes, breaking up turkey. Add swiss chard and cook 2 minutes until turkey is done. Set aside.
- Assemble plates: portion couscous, top with turkey and chard mixture, add roasted butternut squash around edges or on top. Drizzle lemon juice before serving.
Notes
- Use lean ground turkey to reduce grease.
- Fluff couscous gently to avoid clumping.
- Optional: drizzle a little olive oil on couscous for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Healthy