October’s produce section is the best one of the year, and this skillet is the fastest way to eat it. Ground turkey browns in one large skillet, then butternut squash, Brussels sprouts, and apple join the pan with a maple-Dijon glaze that caramelizes around everything — 30 minutes from cutting board to table.
Why you’ll love it
- Fall flavor, weeknight speed. Butternut squash, Brussels sprouts, and apple taste like October, but small-dice cuts and high heat keep it at 30 minutes.
- One pan, full meal. About 33g protein per serving (estimated) from lean ground turkey, plus vegetables and whole grains if you serve it over rice.
- The maple-Dijon glaze does everything. Sweet, tangy, and savory — it caramelizes on the vegetables and pulls the whole skillet together.
- Flexible. Swap the squash or sprouts for whatever looks good; the formula stays the same.
Ingredients
- 1 1/4 lb ground turkey, 93% lean
- 1 tablespoon olive oil, plus 1 tablespoon more
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 3 cups butternut squash, cut in 1/2-inch dice (about 1 small squash)
- 8 oz Brussels sprouts, trimmed and halved (quarter large ones)
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried; plus more for serving
- 1/2 teaspoon dried thyme
- 1 large crisp apple, Honeycrisp or Fuji, diced
For the maple-Dijon glaze
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
For serving
- Cooked rice or quinoa
- Toasted pecans or pepitas
- Fresh sage, extra, for serving
Equipment
A large deep skillet with lid (12-inch), plus a wooden spoon or spatula.
Instructions
- Brown the turkey (6 minutes).. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the ground turkey with 1/4 teaspoon salt and the black pepper. Cook, breaking it into crumbles, until no pink remains and the edges brown, about 6 minutes. Transfer to a plate — it returns to the pan later.
- Soften the harvest vegetables (8 minutes).. Add the remaining 1 tablespoon olive oil to the skillet. Stir in the butternut squash, Brussels sprouts, and red onion with the remaining 1/4 teaspoon salt. Cook over medium-high heat, stirring occasionally, until the vegetables are crisp-tender and starting to caramelize at the edges, about 8 minutes. The small dice and high heat are what keep this a 30-minute dinner.
- Bloom the garlic and herbs (1 minute).. Stir in the garlic, sage, and thyme; cook 1 minute, until fragrant.
- Stir in the maple-Dijon glaze (2 minutes).. Pour in the maple syrup, Dijon, and apple cider vinegar, scraping up any browned bits. Let it bubble for 1–2 minutes, until it thickens slightly and coats the vegetables.
- Finish with turkey and apple (3 minutes).. Return the turkey to the skillet and stir in the diced apple. Cook 2–3 minutes, until the turkey is hot through and the apple is just tender but still holds its shape.
- Serve (2 minutes).. Spoon over rice or quinoa and finish with toasted pecans or pepitas and a little extra fresh sage.
Doneness cues: Ground turkey must reach 165°F internally — check with a thermometer if you’re unsure; the browning plus the return to the hot skillet gets it there reliably. The squash is done when a piece mashes easily with the back of a spoon. The apple should stay crisp-tender, not mushy.
30-Minute Harvest Turkey & Veggie Skillet
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the ground turkey with 1/4 teaspoon salt and the black pepper. Cook, breaking it into crumbles, until no pink remains and the edges brown, about 6 minutes. Transfer to a plate — it returns to the pan later.
- Add the remaining 1 tablespoon olive oil to the skillet. Stir in the butternut squash, Brussels sprouts, and red onion with the remaining 1/4 teaspoon salt. Cook over medium-high heat, stirring occasionally, until the vegetables are crisp-tender and starting to caramelize at the edges, about 8 minutes. The small dice and high heat are what keep this a 30-minute dinner.
- Stir in the garlic, sage, and thyme; cook 1 minute, until fragrant.
- Pour in the maple syrup, Dijon, and apple cider vinegar, scraping up any browned bits. Let it bubble for 1–2 minutes, until it thickens slightly and coats the vegetables.
- Return the turkey to the skillet and stir in the diced apple. Cook 2–3 minutes, until the turkey is hot through and the apple is just tender but still holds its shape.
- Spoon over rice or quinoa and finish with toasted pecans or pepitas and a little extra fresh sage.
Notes
Nutrition note
Protein is estimated at about 33g per serving, calculated from USDA FoodData Central values — not lab-tested. Full nutrition panels aren’t provided; these are estimates only.
Substitutions and tips
- Swap the vegetables: sweet potato or delicata squash for the butternut; pear for the apple. Keep the small-dice rule so the timing holds.
- No fresh sage? Use 1 teaspoon dried sage added with the thyme in step 3.
- Make it spicier: add 1/4 teaspoon red pepper flakes with the garlic.
- Dairy-free as written. Gluten-free too, served over rice or quinoa.
- Don’t crowd the pan in step 2 — if your skillet is smaller than 12 inches, cook the vegetables in two batches so they caramelize instead of steaming.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). The apple softens on reheating but the flavor holds. Freezing is not recommended — the squash and Brussels sprouts turn mushy after thawing.
Frequently asked questions
Can I use ground chicken or pork instead? Yes — both swap in 1:1. Ground chicken is leaner, so watch it closely; ground pork brings a little more richness.
Do I have to peel the butternut squash? Yes for this recipe — peeled, small-diced squash cooks fast and evenly. Look for pre-cut butternut at the store to skip this step entirely.
Can I make this ahead for meal prep? It reheats well for 4 days. Pack the rice separately so it doesn’t absorb the glaze overnight.
What if my Brussels sprouts are huge? Quarter them instead of halving — the goal is pieces roughly the same size as the squash dice so everything finishes together.
Is the maple-Dijon glaze too sweet? It’s balanced by the vinegar and mustard, but if you like it less sweet, drop the maple to 1 tablespoon and add an extra teaspoon of vinegar.
More one-pan fall dinners
If you like one-pan turkey dinners, try our 30-Minute Turkey Taco Skillet. For another fall one-pot meal, 30-Minute Turkey & Butternut Chili hits the spot. More sheet-pan fall flavor: 30-Minute Sheet Pan Chicken & Fall Veggie Bake.