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30-Minute Roasted Turkey with Delicata Squash

Thin turkey cutlets and unpeeled delicata squash roasted together on a preheated sheet pan for a genuinely fast, honest 30-minute dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Servings: 4
Calories: 340
Ingredients Method

Ingredients
  

  • For the Turkey
  • 1.5 lbs turkey breast cutlets about 1/2 inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Squash
  • 2 delicata squash halved lengthwise, seeds removed, sliced into 1/2-inch half-moons
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of ground cinnamon or smoked paprika
  • To Finish
  • Fresh sage or parsley chopped
  • Lemon wedges

Method
 

  1. Place a large, rimmed sheet pan into the oven and preheat to 450°F (230°C) with the pan already inside.
  2. Toss the squash half-moons with the olive oil, salt, pepper, and cinnamon or smoked paprika in a mixing bowl until evenly coated.
  3. Pat the turkey cutlets completely dry. Rub with the olive oil and season with the garlic powder, sage, salt, and pepper.
  4. Carefully remove the hot sheet pan from the oven. Arrange the squash on one half and the turkey cutlets on the other, spreading everything into a single layer.
  5. Roast for 15 to 18 minutes, flipping the turkey and stirring the squash halfway through, until the turkey reaches 165°F (74°C) internally and the squash is tender.
  6. Let the turkey rest for a full 3 minutes. Scatter fresh sage or parsley over everything and serve with lemon wedges.