Turkey-Butternut Squash Ragout Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add ground turkey to the pot and cook until browned. Drain any excess fat.
• STEP 3.Stir in diced tomatoes, butternut squash, chicken broth, tomato paste, Italian seasoning, salt, and pepper.
• STEP 4.Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes, or until the butternut squash is tender.
• STEP 5.Taste and adjust the seasoning if needed. Serve the turkey-butternut squash ragout hot with your choice of accompaniment.

Cooking Tips

• You can substitute ground turkey with ground chicken or beef if desired.
• For a spicier ragout, you can add a pinch of red pepper flakes or a dash of hot sauce.
• Garnish the ragout with fresh parsley or grated Parmesan cheese for added flavor.

Storage and Serving

• Leftover turkey-butternut squash ragout can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the ragout in a saucepan over medium heat and cook until warmed through.
• Serve the reheated ragout with crusty bread, cooked rice, or pasta for a complete meal.