Butternut Hash with Leeks and Turkey

Butternut Hash with Leeks and Turkey

Serves 4

Transform leftover turkey (or chicken) breast into a satisfying skillet meal with some vegetables and a bit of chili powder (use more if you like it spicy!).

  • 2 medium leeks, dark green parts removed, remaining light green and white parts cleaned and thinly sliced (about 1 1/2 cups)
  • 1 cup low-sodium vegetable broth, divided
  • 3 cups shredded butternut squash (from 12 ounces peeled squash)
  • 3/4 teaspoon chili powder
  • 8 ounces chopped cooked turkey breast (about 1 1/2 cups)
  • 3 tablespoons chopped fresh cilantro
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Heat a large skillet over medium-high heat until hot. Add leeks and cook about 3 minutes or until beginning to brown and stick to the pan, stirring frequently. Stir in 1/2 cup broth and continue to cook 3 minutes longer or until leeks are tender and softened.

Add squash, chili powder and remaining broth, and cook 5 minutes. Stir in chopped turkey and cook 5 minutes longer or until squash is tender and turkey is heated through. Remove from heat and stir in cilantro.

Nutritional Info: 
Per Serving:160 calories (35 from fat), 4g total fat, 1g saturated fat, 35mg cholesterol, 190mg sodium, 16g carbohydrate (3g dietary fiber, 3g sugar), 16g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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