Roasted Turkey with Squash
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 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
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.
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