Description
Easy turkey tenders and squash recipe for a roasted quick dinner.
Ingredients
- 3/4 lb acorn squash sliced and remove seeds
- 3/4 lb butternut squash peeled, sliced in half, sliced 1/2 inch thick
- One apple cored and sliced into quarter slices
- 1 pound of turkey tenders
- 1/2 red onion sliced quartered
- 4 tablespoons olive oil (Affiliate Link)
- 1 tablespoon of sage ground
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 teaspoon of onion powder
Instructions
- Preheat oven to 450 degrees.
- Cut open acorn squash and remove seeds. Slice into narrow wedges and set aside.
- Cut the red onion in half and then quarter and set aside.
- Peel the butternut squash cut and remove seeds then cut longways in half. Then slice about half an inch thick half-moon pieces. Set aside.
- Core the apple and quarter it then slice it into pieces about the size of the butternut squash.
- Measure out the Olive oil (Affiliate Link), sage, salt, pepper, and onion powder and set aside.
- Dry the turkey tenders with a paper towel. Season the tenders with salt and pepper. Drizzle a little olive oil (Affiliate Link) over them and toss to coat. Add more olive oil (Affiliate Link), salt, and pepper if you want. Add the ground sage and onion powder to the bowl.
- In a large bowl, add the onions, acorn squash slices, butternut squash pieces, apple pieces. Drizzle olive oil (Affiliate Link) over them and toss to coat. Add the ground sage and onion powder to the bowl.
- If it doesn't seem coated, add more onion powder and sage.
- Place the vegetables on a lined or greased baking sheet (Affiliate Link). Make room around the pan for the tenders.
- After the oven is preheated, place the baking sheet (Affiliate Link) in the oven for 20-30 minutes. Turn over halfway through the cooking time.
Notes
Before eating, remove the skin from the acorn squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: turkey
- Method: oven roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 392.5 kcal
- Sugar: 7.42 g
- Sodium: 425.69 mg
- Fat: 20.43 g
- Saturated Fat: 3.72 g
- Trans Fat: 0.07 g
- Carbohydrates: 28.5 g
- Fiber: 5.28 g
- Protein: 26.65 g
- Cholesterol: 81.65 mg