ROASTED TURKEY BREAST & BUTTERNUT SQUASH

Saturday night I had a half turkey breast, butternut squash, & fresh herbs waiting to be made into a meal.  I roasted them all together for dinner, toasted the squash seeds for a snack, & made curried soup with the left-over squash.  If you don't have fresh herbs, dried will work too.  


INGREDIENTS

Roast Turkey 1 Half Turkey Breast, bone in 3 garlic cloves, peeled & minced 3 rosemary sprigs, minced (2 tsp dried) 1/4 lemon, juiced a pinch of kosher salt a little olive oil

Roasted Squash (from this recipe that I love & make often) 1 butternut squash, peeled, seeded, & cubed (reserve the seeds) 1 red onion, diced (I used 1 shallot & 1/2 yellow onion) a small handful of fresh thyme sprigs (1 Tbsp dried) 1 Tbsp Balsamic vinegar 3 Tbsp olive oil  a pinch of kosher salt

Note:  I cooked the turkey on-top of the squash, all together.  It came out wonderful, but the squash was very soft.  In the future, I plan to use the method outlined below. 

PREPARATION (Turkey & Squash)

1.  Preheat the oven to 375 Fahrenheit.  
2.  In a mortar or small bowl, crush the minced garlic with 1/4 tsp salt with a pestle or some other instrument until it looks like a paste.  Add the minced rosemary, lemon juice, &  a little olive oil

3.  Rinse the turkey & pat dry.  Gently lift the turkey skin so that the fascia separates from the muscle, but do not remove the skin.  Using a spoon &/or your hands, rub the garlic mixture on the meat under the skin.  Rub the remaining mixture on the outside of the turkey breast.  

4.  Place the turkey in a baking dish or roasting pan & cook until the juices run clear when pierced, or a thermometer reads 180.  Mine took about 1hr 20 min.

5.  While the turkey cooks, peel, dice, & cube the squash.  Put the squash in a different roasting pan. Set aside the seeds.
6.  Dice the onion & add it to the squash.
7.  Separate the thyme leaves from their stems over the squash.
8.  Add the olive oil, balsamic vinegar, & salt.  Toss to coat the squash well.
9.  Once there is 40 minutes remaining for turkey cooking time, add the squash to the oven.  Stir the squash occasionally.

Yield
Turkey - 4 servings
Squash - 6-8 servings

If you would like to make soup out of the leftover squash, here's the recipe I used (with only 2 cups water, & minus the sweet potato, cayenne pepper, & nutmeg).

PREPARATION (Squash Seeds)
I cooked these in a toaster oven while the main dish cooked the oven.
1.  Preheat the oven to 275.  

2.  Rinse the seeds & remove all squash membrane.
3.  Dry the seeds.
4.  In a small bowl, toss with a little olive oil, salt, & seasoning of choice.  I used cayenne pepper.
5.  Spread the seeds on a tray lined with parchment paper (optional) & cook for about 15 minutes.

ER4YT Ingredient Ratings for B+/Nomad
(Please see the disclaimer at the bottom of the website regarding this table.)

Ingredient	SWAMI 100% Nomad B+ Secretor Rating	B+ Secretor ER4YT Rating
turkey breast	Superfood	Neutral
garlic	Temporary avoid	Neutral
rosemary	Superfood	Neutral
lemon	Superfood	Neutral
butternut squash	Neutral	Neutral
onion	Superfood	Neutral
thyme	Superfood	Neutral
Balsamic vinegar	Temporary avoid	Neutral
olive oil	Superfood; diamond	Beneficial
salt	Superfood if Sea Salt	Neutral
butternut squash seeds	unknown	unknown
cayenne pepper	Neutral	Neutral (cancer-super beneficial)

YOU MAY ALSO LIKE
Curried Butternut Squash Soup

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."


Pin It