Roasted Turkey with Squash

Average: 5 (3 votes)
(3 votes)
Roasted Turkey with Squash
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15 min.
ready in 2 h. 15 min.
Ready in

Healthy, because

Even smarter

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 boneless, skinless turkey breast
5 Tbsps olive oil
1 Tbsp thyme
1 Tbsp Sage
½ tsp salt
½ tsp peppers
2 Butternut squash (seeded and cut into wedges)
2 cups Raspberries (fresh or frozen)
1 cup water
½ chicken Bouillon
½ tsp garlic cloves (minced)
½ tsp thyme (chopped)
½ tsp rosemary (chopped)
2 Tbsps Corn starch
½ cup sugar
2 Tbsps lemon juice
How healthy are the main ingredients?
Raspberrysugarolive oilthymeSagegarlic clove

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

Preheat oven to 350° F.
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.
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.