Roasted Turkey with Squash

5
Average: 5 (3 votes)
(3 votes)
Roasted Turkey with Squash
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
286
calories
Calories

Healthy, because

Even smarter

Nutritional values

This roast turkey dish is packed with lean protein as well as beta-carotenes, a precursor to vitamin A, which helps support healthy vision and skin.

Serve this roast turkey with a simple side salad for a complete meal.

1 serving contains
(Percentage of daily recommendation)
Calorie286 kcal(14 %)
Protein14.64 g(15 %)
Fat9.78 g(8 %)
Carbohydrates37.01 g(25 %)
Sugar added12.57 g(50 %)
Roughage4.73 g(16 %)
Vitamin A938.45 mg(117,306 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.09 mg(8 %)
Niacin6.53 mg(54 %)
Vitamin B₆0.33 mg(24 %)
Folate10.14 μg(3 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C34.23 mg(36 %)
Potassium151.16 mg(4 %)
Calcium69.64 mg(7 %)
Magnesium20.73 mg(7 %)
Iron1.53 mg(10 %)
Iodine0 μg(0 %)
Zinc0.81 mg(10 %)
Saturated fatty acids1.4 g
Cholesterol30.6 mg

Ingredients

for
8
Ingredients
1 boneless, skinless turkey breast
5 tablespoons olive oil
1 tablespoon thyme
1 tablespoon Sage
½ teaspoon salt
½ teaspoon peppers
2 Butternut squash (seeded and cut into wedges)
2 cups Raspberries (fresh or frozen)
1 cup water
½ chicken Bouillon
½ teaspoon garlic (minced)
½ teaspoon thyme (chopped)
½ teaspoon rosemary (chopped)
2 tablespoons Corn starch
½ cup sugar
2 tablespoons lemon juice
How healthy are the main ingredients?
olive oilthymeSagesaltButternut squashRaspberry
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Slotted spatula, 1 Citrus juicer, 1 Fork

Preparation steps

1.
Preheat oven to 350° F.
2.
In a small bowl mix 2 tablespoons of olive oil, thyme, sage, salt and pepper. Rub over the boneless turkey breast. Place turkey in a shallow baking dish or pan. Place in the oven and cook for 1 hour. Remove pan from oven, and place squash wedges around turkey. Drizzle remaining oil onto the squash. Return pan to the oven and cook for another 40 minutes until squash is done cooking.
3.
Place berries in a saucepan with water and bring to a boil. Add bouillon cube, garlic, thyme and rosemary. Simmer for about 4 minutes. In a small bowl, blend cornstarch and sugar together, add slowly to berry mixture. Boil until clear and thick, Mix in lemon juice and remove from heat. Serve atop turkey and squash.