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PrintBaked Turkey Tenderloin with Winter Squash
Hearty and savory, this easy-to-make casserole features turkey tenderloin and winter squash covered with a cheese and bread crumb topping. Serve this comforting cool weather dish with a salad of baby lettuce leaves and sliced cucumbers.
Serves 2–3
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan or Romano cheese
- 1 1/2 tablespoons extra virgin olive oil, divided
- 1/2 tablespoon butter
- 1 small yellow onion, cut in half and thinly sliced
- 1 medium stalk celery, sliced
- 3/4 pound turkey tenderloin, cubed into bite-size pieces
- 1 teaspoon dried thyme
- 2 cloves minced garlic or 1/2 teaspoons granulated garlic
- sea salt, to taste
- ground pepper, to taste
- 2 cups winter squash such as Kabocha (leave the skin on) or Butternut (remove skin), cubed into bite-size pieces
Preheat oven to 375°F.
In a small bowl, mix together bread crumbs, cheese, and one tablespoon of the olive oil. Set aside.
In an oven-proof skillet, heat remaining half tablespoon of olive oil and the butter over medium heat. Sauté the onion and celery for 5 minutes. Add turkey, thyme, garlic, salt and pepper, cooking until the turkey browns. Add the squash and continue to cook for a few more minutes. Sprinkle with bread crumb mixture. Cover the dish and transfer to the hot oven. Bake the casserole for 15–20 minutes or until turkey is completely cooked and squash is tender.
Nutrition Info
Per serving (9 oz/264g-wt.): 310 calories (120 from fat), 13g total fat, 3.5g saturated fat, 33g protein, 18g total carbohydrate (3g dietary fiber, 4g sugar), 55mg cholesterol, 640mg sodium