Harvest sheet pan dinner for the win! Roasted squash, tender and crisp kale, caramelized onions, all topped with savoury gravy!
Butternut Squash, cubes
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut onion into 1/2-inch slices. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.
Toss squash, onions, kale and remaining thyme with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly in a single layer. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding turkey.)
While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, until golden-brown, 2-3 min per side.
Remove the pan from heat. Transfer turkey to the baking sheet with veggies. Roast in middle of oven, until turkey is cooked through, 10-12 min.**
While turkey roasts, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle over flour. Cook, stirring often, until lightly golden-brown, 1-2 min. Add 1 1/4 cup water (dbl for 4 ppl), then broth concentrate. Cook, stirring often, until gravy slightly thickens, 2-3 min. Season with salt and pepper.
Divide turkey and veggies between plates. Spoon over gravy.