Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.

- 1 pounds ground turkey fat free
- 6 cups butternut squash (about 2 whole squash) cubed
- 1 tablepsoons extra virgin olive oil
- 3/4 cup dry quinoa
- 5 cups spinach leaves
- 2 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese reduced fat
- 1/3 cup dried cranberries
- Start with a clean prep area and washed hands.
- Preheat oven to 350 degrees.
- Cook ground turkey in a skillet on medium heat until done.
- On a separate burner, cook quinoa according to the package instructions.
- In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
- Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
- Place in oven safe pan and bake for 55 minutes.
- Top dish with parmesan cheese and cranberries.




Many of us will have plenty of turkey leftovers from Thanksgiving day. Don’t let those leftovers sit in the fridge and go to waste, make something fabulous! Plan ahead and make some of these delicious dishes with all those leftovers!