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Ingredients:
2 lbs Boneless, Skinless Turkey Breasts
1 Teaspoon Salt, Divided
1/2 Teaspoon Ground Black Pepper
3 Cups Kabocha Squash, Skin on, Seeded, and Chopped
8 Teaspoon Olive Oil
Instructions
Season the turkey breast with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper. Roast on an 18x13 inch sheet pan in an oven at 375 degrees for about 40 minutes to an internal temperature of 165°F. Remove the turkey breast from the oven, wrap in foil and keep warm. While the turkey is cooking, prepare the vegetables. Toss the kohlrabi with a 1/4 teaspoon of salt and 4 teaspoons of olive oil. Separately, toss the squash with a 1/4 teaspoon of salt and 4 teaspoons of olive oil. Place both veggies in separate areas of the same sheet pan used to cook the turkey and roast for about 25 minutes at 375°F until tender. When veggies are tender, remove from oven, and place the kohlrabi into a serving bowl and keep warm. Mash the kabocha squash with a potato masher on the sheet pan. Carve the turkey breast into 12 1/2 inch slices. Divide the kohlrabi and mashed kabocha squash into 4 equal-sized portions, and place each one on a separate place. Top each portion with 3-5 slices of turkey about 7 ounces cooked white meat turkey, and serve. Enjoy.
Tip:
Turkey is an excellent source of protein, rich in vitamins, minerals and even low in fat.
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