I love autumn and everything that goes with it — the leaves, the crisp, cool air, pretty much everything. I also love the harvest and its bounty. This recipe for a turkey traybake, I believe, reflects my love for this grand season.
The beautiful colours of red, yellow, orange, and brown are all reflected in this dish. They are all autumnal colours. And turkey is wonderful, well, because it tastes fantastic (if seasoned properly, especially) and it reminds you that Christmas is right around the corner.
I created this dish on a brisk October night when I was craving something warm and filling yet was primarily vegetable-focused. After traveling quite a bit over the weekend and subsiding mainly on sandwiches and takeaway, I wanted a nice home cooked meal that was both tasty and wholesome.
The incredible culinary tool that is the traybake is that it is incredibly flexible and relentlessly pleasing. You can add whatever you want to it and you can eliminate any ingredient which does not suit your fancy.
You can roast it covered or uncovered (although leaving the foil off will result in a bit of char, and I have never been known to complain about that sort of thing), you can throw some balsamic vinegar in for a bang, or you can even add feta or mozzarella if you are feeling cheesy.
This recipe serves about 2-3 people, so if you want some leftovers or if you are cooking for more, adjust the contents to your own specifications. You can also, if you want, use chicken.
The marinade is absolutely lovely and doesn’t take that long to fully integrate its wonderful flavour into the meat. You could also use beef tips, prawns, or even keep it vegetarian and use some tofu.
With this being turkey, it is naturally low-calorie. This turkey traybake with butternut squash is an autumnal dinner which can be prepared in less than five minutes!
Here’s what you need:
250g/8oz diced turkey breast
1 large butternut squash, sliced (with skin on for flavour)
1 yellow pepper
250g/8oz Chantenay carrot
100g/4oz Baby plum tomato
1 large Spanish onion
2 tablespoons olive oil
1 tsp oregano
1/2 tsp paprika
1/4 tsp crushed red chilli pepper
1/2 tsp of cumin
6-8 leaves of fresh basil
And here’s what you have to do:
Place olive oil, paprika, oregano, crushed chilli, and cumin in a large bowl. Mix thoroughly. Add turkey to the bowl, toss thoroughly and set aside.
Parboil squash and carrots.
Add remaining ingredients to a roasting pan, season with salt, pepper, and a bit of garlic granules (or powder) and cook covered for 45 minutes at 220C/Gas mark 6/425 F.
Uncover and cook for another 20 minutes or until turkey is fully cooked.
…and here’s a printable version!
- 250g/8oz diced turkey breast
- 1 large butternut squash, sliced (with skin on for flavour)
- 1 yellow pepper
- 250g/8oz Chantenay carrot
- 100g/4oz Baby plum tomato
- 1 large Spanish onion
- 2 tablespoons olive oil
- 1 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp crushed red chilli pepper
- 1/2 tsp of cumin
- 6-8 leaves of fresh basil
- Place olive oil, paprika, oregano, crushed chilli, and cumin in a large bowl. Mix thoroughly. Add turkey to the bowl, toss thoroughly and set aside.
- Parboil squash and carrots
- Add remaining ingredients to a roasting pan, season with salt, pepper, and a bit of garlic granules (or powder) and cook covered for 45 minutes at 220C/Gas mark 6/425 F. Uncover and cook for another 20 minutes or until turkey is fully cooked.
I hope you enjoyed this article! If you want other amazing autumn recipes, try my Turkey Soup or Aubergine Parmigiana. Also, you can follow me on Instagram, Facebook, and Twitter. Have an idea or want to get in touch? Email me at firstname.lastname@example.org