Roasted Turkey Breast with Butternut Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Turkey Breast with Butternut Squash

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Butternut Squash

Herb-rubbed turkey breast roasted until succulent alongside caramelized butternut squash and fresh sage for a comforting, nutrient-dense meal.

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NUTRITION

392kcal
Protein
43.3g
Fat
16.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz turkey breast

1 cup butternut squash

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh sage

1 tsp fresh rosemary

1 cup baby spinach

1 tsp apple cider vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed butternut squash with half of the olive oil, half of the sea salt, and half of the black pepper directly on the baking sheet.

  • 3

    Rub the turkey breast evenly with the remaining olive oil, minced fresh sage, minced fresh rosemary, and the rest of the salt and pepper.

  • 4

    Place the turkey breast on the baking sheet next to the squash and roast for 25-30 minutes until the turkey reaches an internal temperature of 165°F.

  • 5

    Remove the tray from the oven and let the turkey rest for 5 minutes to lock in the juices before slicing it into medallions.

  • 6

    Toss the warm roasted squash with the baby spinach and apple cider vinegar until the greens are slightly wilted, then serve alongside the sliced turkey.

Roasted Turkey Breast with Butternut Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Turkey Breast with Butternut Squash

YOUR SOLIN GENERATED RECIPE

Roasted Turkey Breast with Butternut Squash

Herb-rubbed turkey breast roasted until succulent alongside caramelized butternut squash and fresh sage for a comforting, nutrient-dense meal.

NUTRITION

392kcal
Protein
43.3g
Fat
16.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz turkey breast

1 cup butternut squash

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh sage

1 tsp fresh rosemary

1 cup baby spinach

1 tsp apple cider vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed butternut squash with half of the olive oil, half of the sea salt, and half of the black pepper directly on the baking sheet.

  • 3

    Rub the turkey breast evenly with the remaining olive oil, minced fresh sage, minced fresh rosemary, and the rest of the salt and pepper.

  • 4

    Place the turkey breast on the baking sheet next to the squash and roast for 25-30 minutes until the turkey reaches an internal temperature of 165°F.

  • 5

    Remove the tray from the oven and let the turkey rest for 5 minutes to lock in the juices before slicing it into medallions.

  • 6

    Toss the warm roasted squash with the baby spinach and apple cider vinegar until the greens are slightly wilted, then serve alongside the sliced turkey.