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cW Recipes: Sage Turkey and Squash Skillet Over Rice

cW Recipes: Sage Turkey and Squash Skillet Over Rice

These comfort foods have a healthy twist to help you celebrate the changing season. Try this one for lunch or dinner!

Created by Amber Sullivan

Serves 3 ⁠– 4


  • 1 tbsp avocado oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 delicata squash, seeds scooped out and cut into ½-inch thick slices (alternatively, use a butternut squash, seeded and chopped)
  • 1/2 bunch of curly kale, stem removed and chopped
  • 2 tbsp fresh sage, chopped
  • 1 tsp fennel seed or ground fennel
  • 1/4 tsp cracked pepper
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 1/2 tsp sea salt
  • 3 tbsp butter
  • Optional: crumbled goat cheese

Serve over short-grain brown rice, or other type of preferred grain; 1/2 to 1 cup per person

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  1. Heat 1/2 tbsp avocado oil in a pan over medium-high heat 
  2. Once shimmering, add ground turkey; using a wooden spoon, break up turkey until crumbled
  3. Season with 1 tsp salt, 1 tsp fennel seed and cracked pepper to taste
  4. Once turkey is cooked through, remove from pan and set aside
  5. In the same pan over medium heat, add 1/2 tbsp avocado oil
  6. Add onion and sauté for 3 to 4 minutes; then add garlic and stir until aromatic, about 1 to 2 minutes
  7. Add delicata squash and cook for another 3 to 4 minutes, then add kale and cooked turkey; stir until combined
  8. Add white wine; cook until wine is reduced by two-thirds
  9. Add chicken stock and bring to a strong simmer, then reduce heat and cover pan
  10. Cook for 5 minutes, then remove the cover; stir and continue to simmer until liquid is reduced
  11. Turn off heat; add butter and stir until combined

To plate, cook preferred grain to package directions; spoon turkey mixture on top of grain, and top with crumbled goat cheese

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