Ingredients
- Turkey breast - bone out skin on (flattened with a mallet and unrolled)
- 1 -2 cups pre-cut butternut squash
- 1 cup pre-cut or whole Brussel sprouts
- 1 acorn squash cut slices and seeds removed
- 1 yam/sweet potato
- 2-4 TBSP Olive oil (Affiliate Link)
- 1-2 tsp Italian herb seasoning (mix) no salt added
- Salt/pepper to taste
- 1 tsp smoked paprika
Instructions
- Preheat oven to 375 degrees.
- Prep the turkey and remove the rope. Flatten the bird between two large pieces of wax paper. Using a mallet, hammer the top part of the wax paper to flatten the meat evenly. Set aside.
- Cut the Acorn Squash into thick 1 inch slices and remove the seeds.
- Peel and cut the sweet potato into quarters.
- Using precut butternut squash sprinkle them around the roasting pan.
- Cut the end off the Brussel sprouts and cut them in half long ways.
- Place all the veggies in a large roasting pan with drilled olive oil (Affiliate Link). Add Italian herb seasoning, salt, pepper, and a pinch of smoked paprika.
- Remove the wax paper and add the flattened turkey to the top of the acorn squash slices in the pan.
- Season with Italian herb seasoning, salt, pepper, and paprika.
- Cover with aluminum foil and place in oven for 45 minutes.
- Remove from oven and check the meat. It should be 160 degrees or 155 degrees and let sit for 15 -20 minutes to get up to temperature.
- Slice the turkey into thin slices and transfer the vegetables to a bowl. If you don't want to eat the acorn skin, cut it off and discard.
- Serve with your favorite quick stuffing.
Nutrition
- Serving Size: plate
- Calories: 130.17 kcal
- Sugar: 2.04 g
- Sodium: 349.52 mg
- Fat: 6.96 g
- Saturated Fat: 0.98 g
- Trans Fat: 0.0 g
- Carbohydrates: 17.46 g
- Fiber: 3.12 g
- Protein: 1.81 g
- Cholesterol: 0.0 mg