This Butternut Squash Turkey Skillet with Spinach & Cranberries is a colorful one-pan meal filled with cozy fall flavors.
Lean ground turkey is cooked with tender butternut squash, savory onions, fresh spinach, and sweet-tart cranberries, then seasoned with garlic, thyme, and warm autumn spices.
The combination of protein, vegetables, and naturally sweet squash makes this an excellent option for a healthy fall dinner that still feels comforting and satisfying.
Because everything comes together in one skillet, it’s also ideal for busy weeknights or easy meal prep.
Why You Will Love This Recipe
This skillet has a great balance of savory, sweet, and earthy flavors.
The ground turkey makes the meal filling without feeling too heavy, while butternut squash adds natural sweetness and a soft, creamy texture.
Fresh spinach adds color and extra vegetables, and dried cranberries bring small bursts of sweetness that work especially well with thyme and roasted squash.
It’s also a practical recipe because you only need one skillet, which means less cleanup afterward.
The ingredients hold up well for leftovers too, making this a useful option for fall meal prep.
Ingredients
- 1 lb lean ground turkey
- 3 cups butternut squash, peeled and cut into small cubes
- 4 cups fresh baby spinach
- ⅓ cup dried cranberries
- 1 small red onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried sage
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup toasted pecans, optional
- 1 teaspoon maple syrup, optional
- Fresh thyme for garnish
🍳 Step-by-Step Masterclass Instructions
Step 1: Prepare the Butternut Squash
Peel the butternut squash and cut it into small, even cubes, approximately ½ to ¾ inch.
Smaller cubes cook much faster in the skillet and are less likely to remain hard in the center.
Masterclass Tip: Try to cut the squash pieces roughly the same size so they finish cooking at the same time.
Step 2: Brown the Turkey
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground turkey.
Season lightly with salt and pepper.
Cook for approximately 5–7 minutes, breaking the meat apart with a wooden spoon or spatula.
Continue cooking until the turkey is nicely browned and no longer pink.
Transfer the cooked turkey to a plate and set aside.
Step 3: Cook the Butternut Squash
Add the remaining tablespoon of olive oil to the same skillet.
Add the butternut squash cubes and spread them into a relatively even layer.
Cook for 5–7 minutes, stirring occasionally, until the edges begin to develop some golden color.
Step 4: Add the Onion and Seasonings
Add the diced red onion to the skillet.
Cook for another 2–3 minutes.
Then add the garlic, thyme, sage, smoked paprika, cinnamon, salt, and black pepper.
Stir for about 30 seconds until the garlic and spices become fragrant.
Masterclass Tip: Only a small amount of cinnamon is needed. It should enhance the fall flavor without making the skillet taste like dessert.
Step 5: Finish Cooking the Squash
Pour in the chicken broth.
Stir gently, then cover the skillet.
Reduce the heat to medium-low and cook for approximately 6–8 minutes, or until the butternut squash is fork-tender.
Check occasionally to make sure there is still a little liquid in the pan.
Step 6: Return the Turkey
Add the cooked ground turkey back to the skillet.
Stir gently until the turkey and squash are evenly combined.
Allow everything to cook together for about 2 minutes so the flavors can blend.
Step 7: Add the Spinach
Add the fresh spinach in handfuls.
Stir gently until it begins to wilt.
Continue adding spinach until all of it has been incorporated.
This should only take about 1–2 minutes.
Masterclass Tip: Don’t overcook the spinach. It should wilt but still retain a vibrant green color.
Step 8: Add the Cranberries
Stir in the dried cranberries.
If you’d like a slightly sweeter fall flavor, drizzle in 1 teaspoon of maple syrup.
Mix gently.
The cranberries should warm through without becoming overly soft.
Step 9: Add the Pecans
If using toasted pecans, sprinkle them over the skillet just before serving.
Adding them at the end keeps them crunchy.
Step 10: Finish and Serve
Taste the skillet and adjust the salt and pepper if needed.
Finish with fresh thyme leaves.
Serve immediately while warm.
Each serving should include a good balance of savory ground turkey, tender squash, spinach, cranberries, and crunchy pecans.
🔒 Storage & Reheating Tips
Refrigerator: Allow the skillet to cool completely before transferring it to an airtight container. Refrigerate for up to 3–4 days.
Meal prep: Divide the cooked skillet into individual containers for easy lunches or dinners throughout the week.
Stovetop reheating: Add the leftovers to a skillet over medium-low heat with a small splash of chicken broth or water. Cook for approximately 4–6 minutes, stirring occasionally.
Microwave: Reheat individual portions in short intervals until thoroughly hot. Stir halfway through so the meal heats evenly.
Freezer: The turkey and squash mixture can be frozen for up to 2 months, although the spinach may become slightly softer after thawing.
For the best texture, allow frozen portions to thaw overnight in the refrigerator before reheating.
If you’re making this dish specifically for meal prep, consider adding the pecans only after reheating so they stay crisp.
