Grilled Turkey with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and honestly feels fancy enough for company. Grilled turkey breast is wonderfully lean and pairs beautifully with roasted butternut squash, which is packed with vitamin A to support your immune system. The fresh herbs, garlic, and a touch of butter create this amazing savory depth that makes the whole dish feel restaurant quality, yet it's straightforward enough that anyone can pull it off. Trust me, once you try this combination, you'll find yourself making it again and again.
Ella x
Ingredients
- 4turkey breast cutlets(about 6 oz each, pounded to 3/4 inch thickness)
- 1butternut squash(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh thyme(chopped)
- 8 leavesfresh sage
- 3garlic cloves(minced)
- 3 tablespoonsunsalted butter
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonslemon juice
- 237 mlchicken broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, toss the butternut squash cubes with 2 tablespoons of olive oil, half the thyme, salt, and pepper in a large bowl.
Tip: You can grill the squash in a grill basket to prevent pieces from falling through the grates.
- 2
Place the squash pieces on the grill and cook for 15-18 minutes, stirring occasionally, until golden brown and tender. Transfer to a warm plate.
Tip: Don't move the squash too frequently to allow caramelization to develop properly.
- 3
Pat the turkey cutlets dry and brush both sides with the remaining 2 tablespoons of olive oil. Season generously with salt and pepper on all sides.
Tip: Dry meat helps achieve better grill marks and browning.
- 4
Place the turkey cutlets on the grill and cook for 5-6 minutes on the first side without moving them. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F.
Tip: Use a meat thermometer to ensure the turkey is cooked through but still juicy.
- 5
While the turkey cooks, melt the butter in a small saucepan over medium heat. Add the minced garlic and fresh sage leaves, cooking for 2-3 minutes until fragrant and the sage is crispy.
Tip: Watch carefully to prevent the butter from burning; it should turn a light golden brown.
- 6
Add the lemon juice and chicken broth to the sage butter, then stir in the remaining fresh thyme. Simmer for 2 minutes, then taste and adjust seasoning as needed.
Tip: This sauce can be made while the turkey is grilling to save time.
- 7
Transfer the grilled turkey cutlets to serving plates and arrange the warm butternut squash alongside each piece.
Tip: Let the turkey rest for 2 minutes after removing from the grill for optimal moisture retention.
- 8
Pour the sage brown butter sauce evenly over the turkey and squash, then serve immediately while everything is hot.
Tip: Garnish with extra fresh thyme or crispy sage leaves for an elegant presentation.
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