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Home » Entrées » Curry Butternut Squash with Turkey, Spinach and Hominy

Curry Butternut Squash with Turkey, Spinach and Hominy

Published: Jun 22, 2018 · Modified: Sep 26, 2022 by Genevieve Morrison · This post may contain affiliate links

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This curry butternut squash with turkey, spinach and hominy is an elegantly spiced, gluten-free, one-pan meal that takes only 45 minutes to make!

If you’ve never used hominy in your cooking before, you’ll love it! It’s a plump, chewy kernel of white corn that’s been dried and soaked in a mineral lime bath. It has a mild flavor and is traditionally used in Mexican cooking, but I thought it would add the perfect texture to this Indian-spiced meal!

A bowl of curry, turkey butternut squash on a table with a lace table cloth, a bowl of shaved almonds and a few mint leaves.

Hominy doesn’t just add a great flavor and texture to this tasty meal, it’s very nutritious! It’s rich in B vitamins, full of fiber, low on calories, low on sugar, it’s gluten-free and has almost no fat!

A bowl of hominy on a wooden board beside garlic.

How to Make This Recipe – Step by Step

A collage of 6 numbered images showing cutting vegetables and mixing spices.

1. Chop 1 medium butternut squash into small-medium size cubes, (discard the hard skin).

2. Chop 1 medium red onion into chunky slices.

3. Mince 4 garlic cloves.

4. Open a 13 oz. can of white hominy and pour out juices. Once drained set aside.

5. Thaw and drain a 10 oz. package of frozen, chopped spinach. Squeeze out moisture. Set aside.

6. In a bowl, combine ½ tsp. cardamom, 2 tsp. curry, ½ tsp. ground nutmeg, 2 tsp. garlic powder, 1 tsp. flour, ½ tsp. cayenne pepper, 1 tsp. sea salt, and ½ tsp. black pepper.

A collage of 6 numbered images showing adding vegetables, turkey and spices to a hot pan to make a stew.

7. Over a MEDIUM flame, add sliced butternut squash to a skillet with 2 tbsp. of olive oil. Sauté squash until lightly brown – about 5 minutes. Then, add diced onions. Cook together until squash is tender, about 5 more minutes.

8. Gently mash the butternut squash. Allow it to stay a bit chunky. You only want to break it up a tiny bit.

9. Push the squash and onions to one side of the pan, add a drizzle of olive oil to the empty side and brown minced garlic for 1-3 minutes.

10. Once garlic is brown, add 1 pound ground turkey and chop it gently into the mixture. Brown for about 5 minutes. Add and stir in mixed spices.

11. Add spinach and hominy. Gently mix into your spiced turkey and vegetables.

12. Add 3½ cups chicken stock to the pan, raise the temperature to HIGH and stir. Let it simmer for about 10 minutes, and serve.

A skillet with spiced turkey and vegetables, with hominy placed on top.

Common Questions

What Kind of Curry Should I Use For This Recipe?

I used a Moroccan-style curry called Ras El Hanout (which translates to “top of the shop,” implying a mixture of the best spices a shop has to offer), but any kind of Indian, Caribbean or Thai curry will do!

The measurements for this recipe should be perfect for most curries, but if you know yours is either on the strong or weak side, take it into account when adding, especially if it’s on the strong side. Add just a little at a time when you’re mixing in your spices and taste.

How Should I Serve This Meal?

You can serve it on top of rice or served with a fluffy piece of Naan bread. But if you’re looking to cut back on the carbs, you can certainly eat it just as it comes, like a stew. Personally, I just put it in a bowl and eat it with a big soup spoon!

How Spicy Is This Recipe?

The spiciness of this recipe is on the “hot” side, so if you want to pull back on the cayenne pepper, go right ahead. Personally, though, I like to add a whole tablespoon of hot sauce to spice it up even more, but to each their own.

Can It Be Reheated and Stored For Later?

Yes. Simply store it in a container with a lid in the fridge for at least a week and a half, or freeze it. It thaws perfectly, and just as deliciously as if you just made it. Reheat in a sauce pan for 4-5 minutes, or microwave for 2-3 minutes.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A bowl of curry, turkey butternut squash on a table with a lace table cloth, a bowl of shaved almonds and a few mint leaves.

Curry Butternut Squash with Turkey, Spinach and Hominy

This curry butternut squash with turkey, spinach and hominy is an elegantly spiced, gluten-free, one-pan meal that only takes 45 minutes to make and is such a perfect make-ahead meal!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 5 people
Calories: 385kcal
Author: Genevieve Morrison

Ingredients

  • 1 medium butternut squash – chopped into cubes
  • 1 pound ground turkey
  • 13 oz. can of white hominy (pozole)
  • 2½ tbsp. olive oil
  • 10 oz. package frozen, chopped spinach – thawed, drained and squeezed
  • 4 large garlic cloves – minced
  • 1 medium red onion – chopped
  • 3½ cups chicken stock
  • 1 tsp. flour
  • ½ tsp. cayenne pepper
  • 2 tsp. garlic powder
  • ½ tsp. nutmeg – ground
  • 2 tsp. curry
  • ½ tsp. cardamom – ground
  • 1 tsp. sea salt – or kosher salt
  • ½ tsp. black pepper
US Customary – Metric

Instructions

  • Prepare ingredients. Chop 1 medium red onion into chunky slices. Mince 4 garlic cloves. Thaw and drain a 10 oz. package of frozen, chopped spinach. Squeeze out moisture. Open a 13 oz. can of white hominy and pour out juices. Once drained set aside.
  • In a bowl, combine ½ tsp. cardamom, 2 tsp. curry, ½ tsp. ground nutmeg, 2 tsp. garlic powder, 1 tsp. flour, ½ tsp. cayenne pepper, 1 tsp. sea salt, and ½ tsp. black pepper.
  • In a bowl, combine ½ tsp. cardamom, 2 tsp. curry, ½ tsp. ground nutmeg, 2 tsp. garlic powder, 1 tsp. flour, ½ tsp. cayenne pepper, 1 tsp. sea salt, and ½ tsp. black pepper.
  • Over a MEDIUM flame, add sliced butternut squash to a skillet with 2 tbsp. of olive oil. Sauté squash until lightly brown – about 5 minutes. Then, add diced onions. Cook together until squash is tender, about 5 more minutes.
  • Gently mash the butternut squash. Allow it to stay a bit chunky. You only want to break it up a tiny bit. Push the squash and onions to one side of the pan, add a drizzle of olive oil to the empty side and brown minced garlic for 1-3 minutes.
  • Once garlic is brown, add 1 pound ground turkey and chop it gently into the mixture. Brown for about 5 minutes. Add and stir in mixed spices. Add spinach and hominy. Gently mix into your spiced turkey and vegetables.
  • Add 3½ cups chicken stock to the pan, raise the temperature to HIGH and stir. Let it simmer for about 10 minutes, and serve.

Notes

Store it in a container with a lid in the fridge for at least a week and a half, or freeze it. It thaws perfectly, and just as deliciously as if you just made it. Reheat in a sauce pan for 4-5 minutes, or microwave for 2-3 minutes.
The spiciness of this recipe is on the “hot” side, so if you want to pull back on the cayenne pepper, go right ahead.
I used a Moroccan-style curry called Ras El Hanout (which translates to “top of the shop,” implying a mixture of the best spices a shop has to offer), but any kind of Indian, Caribbean or Thai curry will do!
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 1cup | Calories: 385kcal | Carbohydrates: 40g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 972mg | Potassium: 1201mg | Fiber: 7g | Sugar: 8g | Vitamin A: 23130IU | Vitamin C: 35.6mg | Calcium: 165mg | Iron: 4mg
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