Roasted Turkey Breast & Butternut Squash Sheet Pan Recipe

There is something incredibly comforting about the aroma of roasted turkey wafting through the kitchen, especially when paired with the sweet, nutty flavors of butternut squash. This Roasted Turkey Breast & Butternut Squash Sheet Pan recipe is designed for those times when you crave a wholesome, home-cooked meal without the stress of preparing a full feast. Whether you’re gathering with family for a cozy fall evening or seeking a centerpiece-worthy dish for a smaller holiday celebration, this recipe strikes the perfect balance between simplicity and elegance.

The inspiration comes from the tradition of family meals that celebrate togetherness. Turkey, often reserved for large holiday spreads, takes on new life in this easy sheet pan version. By pairing it with roasted butternut squash, a seasonal favorite, this dish transforms into a nourishing, colorful, and flavorful meal that feels both comforting and special.

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Why You’ll Love This Recipe

If you’re looking for a meal that is both practical and indulgent, this recipe delivers. Here’s why:

• Effortless preparation: A single sheet pan means minimal cleanup.

• Balanced nutrition: Lean turkey breast provides protein while butternut squash offers fiber, vitamins, and natural sweetness.

• Versatility: Perfect for weeknight dinners, Sunday meals, or holiday gatherings when you want something lighter than a whole turkey.

• Seasonal appeal: Showcases the best flavors of fall with roasted turkey, squash, and optional autumn herbs.

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Ingredients You’ll Need

Creating this dish requires simple, fresh ingredients that work together to produce maximum flavor.

For the Turkey Breast:

• 2–3 pounds boneless turkey breast, skin-on

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon paprika

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon ground black pepper

For the Butternut Squash:

• 1 large butternut squash, peeled and cubed (about 4 cups)

• 2 tablespoons olive oil

• 1 teaspoon cinnamon (optional, for warmth)

• ½ teaspoon nutmeg (optional)

• 1 teaspoon salt

• ½ teaspoon black pepper

Optional Add-Ins:

• Fresh parsley or thyme for garnish

• Roasted Brussels sprouts, carrots, or onions for added color and variety

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Step-by-Step Directions

1. Preheat the Oven

The very first step in creating a perfectly roasted sheet pan dinner is to ensure your oven is properly preheated. Set it to 400°F (200°C). This temperature is ideal because it strikes a balance between allowing the turkey breast to roast evenly while also giving the butternut squash enough heat to caramelize on the outside and turn tender on the inside. If the oven isn’t hot enough when you start, you may end up with soggy vegetables or unevenly cooked turkey. Preheating also ensures that once the food goes in, cooking begins immediately, sealing in juices and creating those irresistible golden-brown edges.

2. Prepare the Turkey Breast

Next, turn your attention to the turkey breast—the star of this dish. Begin by patting it dry with paper towels. This might seem like a small detail, but it makes a huge difference in the final result. Moisture on the surface can prevent the seasonings from sticking well and can stop the skin from crisping up during roasting.

In a small bowl, mix together olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper. This blend of herbs and spices creates a flavorful coating that highlights the mild flavor of turkey while giving it depth and warmth. Olive oil helps carry the seasoning and promotes browning. Rub this mixture generously all over the turkey breast, covering every side and edge. If the turkey has skin, try to carefully loosen it and spread some of the mixture underneath for extra flavor. This step locks in juiciness and ensures that every bite is seasoned to perfection.

3. Prepare the Butternut Squash

With the turkey ready, it’s time to prepare the vegetable base. Peel and cube the butternut squash into pieces that are roughly the same size, about 1-inch chunks. Keeping them uniform is important—smaller cubes will cook faster and may burn, while larger cubes may remain underdone by the time the turkey is finished.

Place the squash cubes in a large mixing bowl and drizzle with olive oil. Sprinkle on cinnamon and nutmeg if you enjoy a hint of warm spice, then season with salt and black pepper. Toss everything together until the squash is evenly coated. These spices bring out the natural sweetness of butternut squash while giving it an autumnal aroma that pairs beautifully with roasted turkey. Spread the squash evenly on the sheet pan, leaving space for the turkey breast in the middle.

4. Arrange on the Sheet Pan

Now comes the fun part—assembling everything together on one pan. Place the seasoned turkey breast in the center of a large, rimmed sheet pan. Surround it with the squash cubes, arranging them in a single layer for maximum caramelization. Overcrowding the pan can cause steaming instead of roasting, so make sure the vegetables have a little breathing room.

If you’d like to add extra vegetables such as Brussels sprouts, carrots, or red onions, this is the moment to tuck them in around the turkey and squash. Their colors and flavors not only complement the dish but also make the presentation more vibrant and appealing.

5. Roast in the Oven

Slide the sheet pan into your preheated oven. Roast for 45–55 minutes, depending on the size of your turkey breast. The most reliable way to check for doneness is with a meat thermometer—insert it into the thickest part of the breast, and it should register 165°F (74°C).

Halfway through roasting, give the squash a quick stir or flip. This helps the pieces brown evenly on all sides and prevents any from sticking to the pan. The turkey will begin to develop a golden crust while the squash softens and caramelizes. The aromas filling your kitchen will be the first sign that dinner is on its way to perfection.

6. Rest and Slice

When the turkey reaches the correct internal temperature, remove the sheet pan from the oven. It’s tempting to slice right into the turkey, but resist the urge. Let the turkey breast rest for about 10 minutes before cutting. This short pause allows the juices inside the meat to redistribute. If you cut into it too early, the juices would run out onto the pan, leaving the turkey dry. By waiting, you ensure moist, tender slices every time.

After resting, use a sharp carving knife to slice the turkey breast into medallions, cutting against the grain for maximum tenderness.

7. Serve and Garnish

Arrange the sliced turkey breast on a platter alongside the roasted butternut squash. The combination of juicy, golden-brown turkey and sweet, caramelized squash makes for a beautiful presentation. Sprinkle fresh parsley or thyme on top for a touch of color and freshness. Not only does this make the dish look restaurant-worthy, but it also adds a final burst of herbal aroma that ties the whole meal together.

At this point, your Roasted Turkey Breast & Butternut Squash Sheet Pan is ready to enjoy. It’s hearty, balanced, and vibrant—perfect for weeknights, family dinners, or even a holiday meal for a smaller crowd.

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Tips for Success

• Check doneness with a meat thermometer: This is the best way to avoid undercooked or dry turkey.

• Uniform squash pieces: Cut the squash into even cubes for consistent roasting.

• Don’t skip resting: Allowing the turkey to rest prevents juices from spilling out during slicing.

• Sheet pan size matters: Use a large pan to avoid overcrowding, which can cause steaming instead of roasting.

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Variations to Try

One of the joys of this sheet pan recipe is its flexibility. Try these variations to customize it for your tastes or dietary needs:

• Herb Butter Turkey: Spread a mixture of softened butter, garlic, and fresh herbs under the turkey skin before roasting for extra flavor.

• Maple Glazed Squash: Add a drizzle of maple syrup to the squash before roasting for a subtle sweetness.

• Spiced Squash: For a more savory version, skip the cinnamon and nutmeg and add smoked paprika or cumin.

• Additional Vegetables: Add halved Brussels sprouts, baby carrots, or red onions to make the dish more colorful and hearty.

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Serving Suggestions

This dish pairs beautifully with a variety of sides and accompaniments:

• Grain-based sides: Quinoa, wild rice, or couscous add texture and soak up the turkey juices.

• Green vegetables: A crisp green bean almondine or simple sautéed spinach balances the sweetness of the squash.

• Simple salad: A light arugula salad with lemon vinaigrette provides a refreshing contrast.

• Cranberry sauce or apple chutney: For a festive touch, serve with a fruity condiment to complement the savory turkey and squash.

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Storing and Reheating Leftovers

One of the best parts of this recipe is how well it holds up as leftovers.

• Refrigeration: Store sliced turkey and roasted squash in airtight containers in the fridge for up to 4 days.

• Freezing: Freeze cooked turkey slices and squash in freezer-safe bags for up to 3 months. Reheat gently in the oven or microwave.

• Reheating: Place leftovers in a baking dish, cover with foil, and reheat in the oven at 325°F (163°C) until warmed through.

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Nutritional Benefits

This recipe isn’t just delicious—it’s also nourishing:

• Turkey breast: Lean, high in protein, and a great source of B vitamins.

• Butternut squash: Packed with vitamin A, vitamin C, potassium, and dietary fiber.

• Olive oil and herbs: Provide healthy fats and antioxidants that enhance flavor without overpowering the dish.

Together, these ingredients create a balanced meal that supports overall wellness while keeping you full and satisfied.

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Make It Ahead of Time

If you want to simplify mealtime, this dish can be prepped in advance:

• Season the turkey breast: Rub the seasoning mix on the turkey up to 24 hours ahead, cover, and refrigerate.

• Prep the squash: Cube the squash and store it in an airtight container in the fridge for up to 2 days before roasting.

• Assemble and roast: When ready to cook, simply arrange everything on the sheet pan and roast as directed.

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Perfect for Small Gatherings

Not everyone needs a full-sized turkey for their celebration. This recipe is ideal for:

• Intimate holiday dinners: When you want all the holiday flavor without the extra work.

• Meal prep: Roast once, and enjoy turkey and squash for several meals during the week.

• Family-friendly meals: A balanced option that kids and adults will both enjoy.

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Common Questions

Can I use bone-in turkey breast?
Yes, but cooking time will increase. Use a thermometer to ensure it reaches 165°F (74°C).

Can I substitute sweet potatoes for butternut squash?
Absolutely. Sweet potatoes offer a similar sweetness and texture, making them a great alternative.

Do I need to peel the squash?
Yes, peeling is recommended since the skin is tough and doesn’t soften well when roasted.

Can I use frozen squash?
Yes, but thaw it and pat dry before roasting to avoid excess moisture.

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