Ground turkey doesn’t get used much in our home. The Hubster doesn’t like it very much, so I don’t buy it. Which is funny because he loves (like underline a hundred times) a turkey roast. Something about ground though, he doesn’t want it. So during our second round of the Whole 30 diet I bought some ground turkey. It almost gets a bit old eating the same meat meal after meal. I have to find different ways of doing meals.
I love bacon, don’t get me wrong. If you are on the Whole 30, you may just go overboard with bacon like I did. At a certain point, I got a bit tired of bacon. Yes, I know, I sound kinda crazy. But it is so true. So I found this recipe on Pinterest from The Urban Poser, but I didn’t want anymore bacon. So, I changed it up! I made it with ground turkey, butternut squash, and apples. It is pretty much amazing! And Mr. Hubster loves it too!!! I like to fry (in ghee) an egg or two and put it on top.
First, you have to prep the butternut squash. I hope you know how to do this as I totally forgot to take pictures of this process. If you need to learn, here is a good link! Once you have peeled and removed the seeds from the squash, you can cut it up. I like my pieces to be a bit smaller, about a half inch cube. They cook better and are a little more consistent with the dish. If you prefer bigger pieces, go for it.
Get your pan hot on medium then add coconut oil. Whenever I bought my pans, it was a huge learning curve! I actually learned that in order to have your food stick less, you should get your pan hot before even putting your oil in. I always put oil in the pan, then got it hot. Backwards! Anyway, add about 1 tablespoon of coconut oil.
Add your butternut squash and salt and pepper. Throw a lid on it! Give it a bit of a stir occasionally. When it is almost tender, take it out and put it to the side.
Put the ground turkey in the pan and chop it up. Add salt, pepper, and about 1/2 teaspoon of poultry seasoning. Cook until almost done, stirring and chopping up as needed.
Add the apples when your turkey is getting close to complete, but still a bit raw. Add the butternut squash back to the pan, stir, then pop the lid back on. At this point I turn it down to low and let it cook until I am ready to eat it.
If you want a “fried” egg on top, melt ghee on low setting (I use 3) and carefully crack an egg or two into the pan. Let it cook until the white is set around the edges then flip. Cook on the other side as long as you like. I usually only have to cook my egg another 10-15 seconds because I like it over-medium.
To serve, dish out the scramble and sprinkle a bit of cinnamon on top (trust me on this one, you won’t be disappointed).
**For a paleo diet, you can add a bit of maple syrup at the end of cooking the meat and apples.**
I hope you like this recipe. Let me know your thoughts.