Roasted Turkey Tenders and Squash Recipe

4 servings
45 min

I am a fan of roasted turkey tenders. It's like having Thanksgiving all year round but it doesn't take FOREVER to cook. Today's recipe is a great weeknight meal option for the entire family or even just two people. Feel free to try this roasted turkey tenders and squash recipe and come back to rate it here.

Here are all the ingredients measured out for this recipe.

Cut open acorn squash and remove seeds. Slice into narrow wedges and set aside.


Cut the red onion in half and then quarter and set aside.

Peel the butternut squash cut and remove seeds, then cut longways in half. Then slice about half an inch thick half-moon pieces. Set aside.

Dry the turkey tenders with a paper towel. Season the tenders with salt and pepper. Drizzle a little olive oil over them and toss to coat. Add more olive oil, salt, and pepper if you want. Add the ground sage and onion powder to the bowl.

In a large bowl, add the onions, acorn squash slices, butternut squash pieces, apple pieces. Drizzle olive oil over them and toss to coat. Add the ground sage and onion powder to the bowl.

Place the vegetables on a lined or greased baking sheet. Make room around the pan for the tenders.

Here is the finished dish! It was wonderful! And, great the next day for lunch.

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Roasted Turkey Tenders and Squash Recipe
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

  • ¾ lb acorn squash sliced and remove seeds
  • ¾ lb butternut squash peeled, sliced in half, sliced ½ inch thick
  • One apple cored and sliced into quarter slices
  • 1 pound of turkey tenders
  • ½ red onion sliced quartered
  • 4 tablespoons olive oil
  • 1 tablespoon of sage ground
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 teaspoon of onion powder
Instructions

Preheat oven to 450 degrees.
Cut open acorn squash and remove seeds. Slice into narrow wedges and set aside.
Cut the red onion in half and then quarter and set aside.
Peel the butternut squash cut and remove seeds then cut longways in half. Then slice about half an inch thick half-moon pieces. Set aside.
Core the apple and quarter it then slice it into pieces about the size of the butternut squash.
Measure out the Olive oil, sage, salt, pepper, and onion powder and set aside.
Dry the turkey tenders with a paper towel. Season the tenders with salt and pepper. Drizzle a little olive oil over them and toss to coat. Add more olive oil, salt, and pepper if you want. Add the ground sage and onion powder to the bowl.
In a large bowl, add the onions, acorn squash slices, butternut squash pieces, apple pieces. Drizzle olive oil over them and toss to coat. Add the ground sage and onion powder to the bowl.
If it doesn't seem coated, add more onion powder and sage.
Place the vegetables on a lined or greased baking sheet. Make room around the pan for the tenders.
After the oven is preheated, place the baking sheet in the oven for 20-30 minutes. Turn over halfway through the cooking time.
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