Butternut Hash with Leeks and Turkey
Serves 4
Time 25 min
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!).
Special Diets:
Ingredients
- 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
Method
Heat a large skillet over medium-high heat.
Add leeks and cook, stirring frequently, until beginning to brown and stick to the pan, about 3 minutes.
Stir in 1/2 cup broth and continue to cook until leeks are tender and softened, about 3 minutes.
Add squash, chili powder and remaining broth, and cook until squash begins to soften, about 5 minutes.
Stir in chopped turkey and cook until squash is tender and turkey is heated through, about 5 minutes more. 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 carbohydrates (3g dietary fiber, 3g sugar), 16g protein.
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.
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Ingredients
- 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