Harvest Chilighetti with Ground Turkey and Butternut Squash

The.Kitchen.Witch's picture

Oct. 29, 2015

Today's recipe is a healthy take on a classic dish from my childhood. It's rustic, and easy to make, and just delicious!


Cooked butternut squash 2 Cup (32 tbs) , cubed (can use frozen and par
Spinach/Swiss chard 1 Cup (16 tbs) , cooked
Ground turkey 1 Pound (breast or thigh)
Diced white onion 1/2 Cup (8 tbs)
Diced red pepper 1/2 Cup (8 tbs)
Garbanzo beans 1 Cup (16 tbs) , rinsed and drained
Black beans 1 Cup (16 tbs) , rinsed and drained
Garlic cloves 3 , diced
Chili powder 1 Tablespoon
Cumin 1 Teaspoon
Salsa 1 Cup (16 tbs)
Diced tomatoes 1 Can (10 oz)
Brown sugar 1 Tablespoon
Dry macaroni/Pasta 3 Cup (48 tbs)



1. Cut each cube of squash into four small cubes

2. Chop the greens and set aside.


3. In a nonstick pan lightly sprayed with olive oil or cooking spray, saute the turkey, onion, and red pepper.

4. When the turkey is cooked through and the vegetables are soft, add the garlic, chili powder, and cumin and saute for a minute until fragrant. Add the squash, greens, beans, salsa, tomatoes, and brown sugar and bring to a simmering boil. Turn to low and let simmer while you cook the pasta.

5. In a large pot, cook the pasta as per package directions, just until al dente.

6. Add the pasta to the turkey mixture and toss well.


7. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 933Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 492 mg20.5%

Total Carbohydrates 147 g49%

Dietary Fiber 22 g88%

Sugars 20 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet