Name: Roasted Turkey Breast & Butternut Squash Sheet Pan Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 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; 1 large butternut squash, peeled and cubed (about 4 cups); 2 tablespoons olive oil; 1 teaspoon cinnamon (optional); ½ teaspoon nutmeg (optional); 1 teaspoon salt; ½ teaspoon black pepper

Description

This recipe brings together juicy roasted turkey breast and caramelized butternut squash for a wholesome sheet pan dinner. It’s simple enough for weeknights yet elegant enough to serve for small holiday gatherings or family meals. With minimal cleanup and maximum flavor, it’s a dish that celebrates comfort and seasonal

Ingredients

Scale

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)
½ teaspoon nutmeg (optional)
1 teaspoon salt
½ teaspoon black pepper

Optional garnish: fresh parsley or thyme

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Instructions

Preheat the oven to 400°F (200°C). This temperature ensures the turkey cooks evenly while allowing the butternut squash to caramelize beautifully.
Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper. Rub the mixture generously over the turkey breast, making sure to cover all sides.
Peel and cube the butternut squash into 1-inch pieces. Toss the cubes with olive oil, cinnamon, nutmeg, salt, and black pepper until evenly coated.
Place the seasoned turkey breast in the center of a large sheet pan. Arrange the squash cubes around the turkey in a single layer, leaving room for air circulation.
Roast in the oven for 45–55 minutes, or until the turkey reaches an internal temperature of 165°F (74°C). Stir the squash halfway through to ensure even browning.
Remove the pan from the oven and let the turkey rest for 10 minutes before slicing. This step locks in juices and ensures tender, flavorful meat.
Slice the turkey into medallions and serve with the roasted butternut squash. Garnish with fresh parsley or thyme if desired.

Notes

Always use a meat thermometer for accuracy; turkey breast dries out if overcooked.
Cut squash into uniform cubes for even roasting.
Add extra vegetables such as carrots, onions, or Brussels sprouts for variety.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 50 minutes