Turkey Butternut Hash

Several weeks ago, a young mother shared a similar recipe for a quick-one skillet meal. I thought it a wonderful and quick idea, but needed to tweak the recipe a little to make it SCD complaint.

First, the bacon needs to be nitrate, preservative, and sugar free. The one company I found that makes a wonderful bacon is Pederson's Natural Farm. I found this bacon at Whole Foods. If you cannot find this bacon or one like it, just leave it out. Yes, everything tastes better with bacon, but your health will thank you if you keep away from the chemical ridden and sugar filled version we have our grocery shelves.  Instead of using the sweet potatoes I substituted butternut squash, and to compliment this sweet vegetable, I added one teaspoon of Garam Masala; this is an interesting Indian spice blend.

So here is a quick and easy meal and oh, so good for you! And yes, it freezes really well. So make a large batch and freeze in glass, single, serving dishes.

Turkey Butternut Hash

1/2 pound of bacon, diced
3 garlic cloves, minces
1 onion, diced
1 butternut squash, peeled, seeded and cubed
2 pounds of ground turkey
4 handfuls of spinach, stems removed

1. In a large skillet over medium-high heat, cook the bacon until soft, not crisp.  Add the onion and cook 2-3 minutes and then add the ground turkey and garlic.  Cook the meat fully, stirring and breaking it up. Right before meat is done, add the cubed butternut, garam masala and stir and cover. Turn heat down too medium-low and cook until squash is barely tender. You don't want to cook the squash so long that it becomes mushy.
2.  Add the spinach and cover again, cooking for 2 minutes more, just until wilted. Then salt and pepper to taste.

Experiment with this recipe. It is forgiving and flexible. Change up the spices and add the ones that are your favorites. Serve with some SCD legal crackers for a one bowl-wonder meal.