Baked Turkey Tenderloin with Winter Squash
(from kylerhea’s recipe box)
Hearty and savory, this easy-to-make casserole features turkey tenderloin and winter squash covered with a cheese and bread crumb topping. Serve this comforting cool weather dish with a salad of baby lettuce leaves and sliced cucumbers.
Source: WF-Newsletter
Serves 2 peopleIngredients
- * 1/4 cup bread crumbs
- * 1/4 cup grated Parmesan or Romano cheese
- * 11/2 TB extra virgin olive oil, divided
- * 1/2 TB butter
- * 1 small yellow onion, cut in half and thinly sliced
- * 1 medium stalk celery, sliced
- * 3/4 lb turkey tenderloin, cubed into bite-size pieces
- * 1 tsp dried thyme
- * 2 cloves minced garlic or 1/2 tsp granulated garlic
- * sea salt, to taste
- * ground pepper, to taste
- * 2 cups winter squash such as Kabocha (leave the skin on) or Butternut (remove skin), cubed into bite-size pieces
Directions
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Preheat oven to 375°F.
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In a small bowl, mix together bread crumbs, cheese, and one tablespoon of the olive oil. Set aside.
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In an oven-proof skillet, heat remaining half tablespoon of olive oil and the butter over medium heat. Sauté the onion and celery for 5 minutes. Add turkey, thyme, garlic, salt and pepper, cooking until the turkey browns. Add the squash and continue to cook for a few more minutes. Sprinkle with bread crumb mixture. Cover the dish and transfer to the hot oven. Bake the casserole for 15–20 minutes or until turkey is completely cooked and squash is tender.