Chorizo Turkey with Roasted Broccoli and Butternut Squash

Chorizo Turkey with Roasted Broccoli and Butternut Squash

I’m obsessed with mixing different meats and veggies together.  Ok, maybe not obsessed, but I do it quite frequently.  It’s so easy to make (especially if you buy the veggies pre-chopped), tastes great and it’s healthy too! 

I decided to use turkey on this one instead of regular pork for something a little different.  Plus, I had a pound of ground turkey and bag of broccoli in the freezer and all the seasonings, so all I had to purchase was the butternut squash and red onion. I didn’t time it, but it took me about 30 minutes to make and Jeff and I were able to have 2 lunches each out of this. It was the perfect Sunday food prep meal!

Chorizo Turkey with Roasted Broccoli and Butternut Squash


Serves 4


  • 1 LB ground turkey
  • 2 TB + 2 tsp extra virgin olive oil
  • Chorizo Seasoning:
    • 1 TB smoked paprika
    • 1 TB garlic powder
    • 2 tsp cayenne pepper
    • 2 tsp ground sea salt
    • 1 tsp ground black pepper
    • 1 tsp coriander
    • 1 tsp oregano
    • 1 tsp cinnamon
    • 1 tsp ground cloves
    • 1 tsp all spice
  • 2 1/2 cups chopped broccoli florets (if using frozen, defrost first)
  • 2 cups chopped butternut squash (I get mine pre-chopped at Trader Joe’s or Whole Foods)
  • 1/2 large red onion, sliced
  • 2 TB extra virgin olive oil
  • 1 tsp of each seasoning:
    • garlic powder
    • oregano
    • coriander
    • cinnamon
    • cloves


  1. Preheat oven to 400 degrees.
  2. Put the chorizo spices in a small bowl and whisk to combine.  Then put the turkey, 2 TB evoo, and the seasonings in a medium size bowl and mix all ingredients thoroughly. I use my hands instead of a spoon or tongs to get the best mix.  Set aside to allow the seasonings to marinate.
  3. Put the veggie spices in the small bowl and whisk to combine.  Then put the veggies, 2 TB evoo, and the mixed seasonings in a large bowl and combine with tongs so the veggies are evenly covered by the seasonings.
  4. Cover a baking sheet with foil, pour the veggie combo on top of the foil, spread out in an even layer and roast for 20-25 minutes or until the veggies are tender.
  5. Meanwhile, heat a large skillet over medium high heat.  Add 2 tsp of extra virgin olive oil to evenly cover the pan.  Then add the ground turkey.  Break into smaller pieces with a spatula and cook until it’s no longer pink.
  6. When all is finished cooking, combine the ground turkey and veggies in a large bowl using tongs and then serve.  I would suggest about 1 1/2 – 2 cups of the mixture per serving.

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