Squash “Risotto” with Greens and Turkey

by Valentin Jed


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Squash “Risotto” with Greens and Turkey

  • Author: Valentin Jed
  • Total Time: 30
  • Yield: 4 1x


  • 1 medium butternut squash, cubed
  • 2 cups chard (or other leafy green), de-stemmed and sliced into ribbons or finely chopped like an herb
  • 4 to 5 cloves of garlic, minced
  • 1 small onion, diced
  • ½ Tbsp dried oregano
  • ½ tsp cinnamon
  • ¼ tsp turmeric
  • ½ tsp black pepper
  • 1 Tbsp salt
  • 2 Tbsp cooking fat of choice (avocado oil, lard, coconut oil, ghee, extra virgin olive oil, etc.)
  • 1 lb of ground turkey thigh


  1. Peel and cube butternut squash.
  2. Food process butternut squash for 30 seconds or until “riced” don’t go too long or it will become mush. It is best to do this in 2-3 batches.
  3. In a large pan, heat cooking fat and add ground turkey, onion, and spices. Break up the meat as you cook it for 10 minutes until cooked thoroughly.
  4. Add riced squash cook on medium heat for 10 minutes stirring occasionally.
  5. Add garlic and mix well. Cook for another 5 minutes.
  6. Add greens and place lid on top until greens are wilted (about 3-5 minutes). Mix greens in and enjoy.


  • Serving Size: 1
  • Calories: 313.7
  • Sugar: 3
  • Sodium: 1894
  • Fat: 13.8
  • Saturated Fat: 3
  • Carbohydrates: 14.5
  • Fiber: 4.3
  • Protein: 33.1
  • Cholesterol: 145.1

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