Craving a mouthwatering dinner that's both healthy and incredibly satisfying? Look no further! This Turkey Tenderloins with Butternut Squash recipe is about to become your new go-to meal that will tantalize your taste buds and impress even the pickiest eaters. With just a few simple ingredients and minimal prep time, you'll create a restaurant-quality dish that brings together the lean, tender turkey and the sweet, caramelized butternut squash in a culinary symphony that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb turkey tenderloins
- 2 cups butternut squash, cubed
- 1 tbsp olive oil
- 1 tsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help the turkey tenderloins cook evenly and allow the butternut squash to caramelize nicely.
- Prepare the butternut squash by peeling it and cutting it into small, even cubes. Aim for about 1-inch pieces to ensure they cook uniformly.
- In a large mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, 1 teaspoon of chopped rosemary, and salt and pepper to taste. Toss the mixture until the squash is evenly coated with the oil and seasoning.
- Spread the seasoned butternut squash cubes in a single layer on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Place the baking sheet in the preheated oven and roast the butternut squash for about 15 minutes, or until it starts to become tender and caramelized.
- While the squash is roasting, season the turkey tenderloins with salt, pepper, and any additional herbs or spices you prefer. Make sure to coat all sides of the tenderloins.
- After the squash has roasted for 15 minutes, remove the baking sheet from the oven and push the squash to one side to make room for the turkey tenderloins.
- Place the seasoned turkey tenderloins on the baking sheet alongside the butternut squash. Return the baking sheet to the oven.
- Continue to roast both the turkey and squash for an additional 15-20 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the squash is fork-tender.
- Once cooked, remove the baking sheet from the oven and let the turkey rest for about 5 minutes before slicing. This resting period helps retain the juices in the meat.
- Slice the turkey tenderloins and serve them alongside the roasted butternut squash. Enjoy your delicious and healthy meal!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F (74°C). This guarantees juicy, perfectly cooked meat every time.
- Squash Cutting Hack: When cubing butternut squash, first cut off the ends and use a sturdy vegetable peeler to remove the tough skin. This makes cutting easier and safer.
- Seasoning Secrets: Don't be afraid to experiment with herbs. While rosemary is classic, thyme or sage can also complement the turkey and squash beautifully.
- Even Roasting: Make sure to cut your squash cubes into uniform sizes to ensure even cooking and caramelization.
- Resting Matters: Always let your turkey rest for 5 minutes after cooking. This allows the juices to redistribute, keeping the meat tender and moist.
- Meal Prep Tip: This recipe can be easily scaled up and the leftovers make an excellent lunch the next day when stored properly in an airtight container.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 10g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
