Prep 15 mins
Cook 15 mins
Low fat made with a puree of winter squash be it pumpkin, acorn or butternut any hard squash. You can use canned pumpkin or roast and puree your own. Very nicely seasoned with sage, parsley, turmeric, cumin a bit of heat from pepper flakes and of course onions and GARLIC!
- 14.79 ml oil
- 3-6 garlic cloves, minced
- 1 large onion, diced
- 566.99 g ground turkey
- 29.58 ml fresh sage, minced and divided in half
- 2.46 ml nutmeg
- 9.85 ml dried parsley or 29.58 ml fresh parsley
- 2.46 ml chili pepper flakes
- 29.58 ml flour
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 2.46 ml turmeric
- 4.92-9.85 ml curry
- 236.59 ml pureed squash
- 236.59 ml low-fat milk ((use cream for more richness if not watching your fat in take)
- 236.59 ml frozen peas, defrosted
- 453.59 g noodles, cooked
- Heat oil in a large pan. Add onions and garlic cook till translucent about 3 minutes.
- Add ground turkey and cook for 5 more minutes stirring to break up. Sprinkle ingredients 1/2 the sage through the curry over the turkey mixture and mix inches Add pureed squash and milk. Stir to mix and thicken. Add peas and remaining sage toss to mix.
- Serve over noodles.
- If need be, you can butter or oil the noodles. I did avoid to keep the fat down! Garnish with sage.
My husband declared this a keeper. I really like the addition of the squash (I roasted a butternut). I chose to omit the dried parsley and added fresh at the end. :)
I can't believe I haven't reviewed this yet! We eat a lot of ground turkey, so one day I decided to look for a new recipe. This is what I found and I love it! My family loves it! I really can't say enough about it :) Thanks for sharing!
Really different dish. We eat ground turkey at least once a week, and this was a great change to what we normally have. Very easy to put together, and it's pretty too. I subbed 1 tbsp. corn starch mixed into the milk rather than flour. Also, I did 1/2c skim with 1/2c fat free half and half. Additionally, I used a frozen winter squash puree, and, I did 1.5 tsp. of curry, although, next time I think I'd do the full 2. Thank you for sharing.