Autumn Harvest Turkey Pasta: A Comforting Fall Delight
As the leaves change colors and the crisp air of autumn sets in, it’s the perfect time to introduce warm, comforting dishes that celebrate the flavors of the season. My latest creation, the Autumn Harvest Turkey Pasta, is a delightful dish that embodies the essence of fall with its rich textures and robust flavors. This recipe is ideal for a cozy family dinner or as a hearty meal to enjoy after a long day.
Ingredients
Roasted Butternut Squash:
- 2 cups butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Ground Turkey:
- 1 tablespoon olive oil
- ½ lb ground turkey
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon salt
Creamy Pasta:
- 1 tablespoon olive oil
- 6 oz spinach
- 1 cup heavy cream
- ½ cup Parmesan cheese, shredded, room temperature
- Salt and pepper to taste
- 8 oz fusilli (spiral pasta)
- Fresh thyme for garnish
Directions
Roasted Butternut Squash:
- Preheat your oven to 400°F (204°C).
- In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
- Spread the squash on a parchment-lined baking sheet and roast for about 30 minutes, or until tender and slightly caramelized.
Ground Turkey:
- While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat.
- Add the ground turkey, smoked paprika, chili powder, and salt. Cook for about 10 minutes, stirring occasionally, until the turkey is thoroughly cooked and seasoned.
Creamy Pasta:
- In another skillet, heat one tablespoon of olive oil over medium heat. Add the spinach and cook until wilted.
- Pour in the heavy cream and bring to a brief boil. Reduce the heat and stir in the Parmesan cheese until it melts into a creamy sauce. Season with salt and pepper to taste.
Assemble:
- Cook the fusilli pasta in boiling water until al dente, then drain.
- Add the cooked pasta to the skillet with the spinach cream sauce, incorporating the cooked turkey.
- Gently fold in the roasted butternut squash.
- Serve hot, garnished with freshly ground black pepper and sprigs of fresh thyme.
Nutritional Information
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Calories: 550 kcal per serving
- Servings: 4
This Autumn Harvest Turkey Pasta is not just a meal; it’s a celebration of fall’s bounty. The sweetness of the roasted butternut squash paired with the savory, spiced turkey creates a harmonious blend that is both satisfying and nourishing. Perfect for an autumn evening, this pasta dish is sure to become a seasonal favorite in your home. Enjoy the warmth and comfort it brings with every forkful!
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Autumn Harvest Turkey Pasta
- Total Time: 60 minutes
- Yield: 4 1x
Description
Dive into this heartwarming dish that combines the robust flavors of smoked paprika and chili with the subtle sweetness of butternut squash. This Creamy Butternut and Spinach Turkey Pasta is not only a feast for the eyes but also a nourishment for the soul, perfect for those chilly fall evenings.
The rich textures of creamy pasta, combined with the tender squash and savory turkey, create a comforting balance that’s hard to resist. Topped with a sprinkle of fresh thyme, this dish brings a hint of earthiness that complements the creamy texture beautifully, making it an ideal meal for both casual family dinners and special autumn gatherings.
Ingredients
Roasted Butternut Squash:
2 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper
Ground Turkey:
1 tablespoon olive oil
½ lb ground turkey
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ teaspoon salt
Creamy Pasta:
1 tablespoon olive oil
6 oz spinach
1 cup heavy cream
½ cup Parmesan cheese, shredded, room temperature
Salt and pepper to taste
8 oz fusilli (spiral pasta)
Fresh thyme
Instructions
Roasted Butternut Squash:
Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 30 minutes.
Ground Turkey:
In a skillet, heat olive oil over medium heat. Add turkey, smoked paprika, chili powder, and salt. Cook for 10 minutes.
Creamy Pasta:
In another skillet, heat olive oil, add spinach, and cook until wilted.
Add heavy cream and bring to a brief boil, then reduce heat and add Parmesan cheese, stirring until melted.
Assemble:
Cook pasta al dente, drain, and add to the spinach sauce with cooked turkey.
Top with roasted butternut squash, freshly ground black pepper, and fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 550 kcal