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!
Servings: 5 people
Calories: 385kcal
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
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