Butternut Squash Turkey Bolognese

This turkey bolognese features tender butternut squash and ground turkey in a rich sauce simmered slowly for lots of flavor and tossed with tender pappardelle pasta.

5 from 1 vote

This turkey bolognese features tender butternut squash and ground turkey in a rich sauce simmered slowly for lots of flavor and tossed with tender pappardelle pasta.

Prep Time 20

Cook Time 2 20

Total Time 2 40

Servings servings

Calories 407kcal

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 lb ground turkey
3 cups butternut squash, peeled and cut into 1/2-inch cubes
1 medium yellow onion, finely diced
1 medium carrot, finely diced
2 stalks celery, finely diced
4 medium cloves garlic, minced
1/2 cup half and half cream
1 cup dry white wine
1 can (28 oz) whole tomatoes
1 tablespoon granulated sugar
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 dried bay leaf
8.8 oz pappardelle or other wide-noodle pasta, cooked according to package instructions to al dente
Grated Parmesan cheese and fresh basil for serving

Instructions

Heat 1 tablespoon olive oil in a Dutch oven or large high-walled skillet over medium-high heat. Add ground turkey and saute over medium-high heat until meat is no longer pink. Remove meat from pan with a slotted spoon.
Heat remaining 1 tablespoon olive oil in same pan over medium-high heat. Add butternut squash, onion, carrot, and celery to pan and cook over medium-high heat 3-5 minutes until onion is translucent. Add garlic and cook 1 additional minute until fragrant.
Pour half and half into pot and let simmer 3-5 minutes until liquid is nearly evaporated. Add wine to pot and let simmer an additional 5-8 minutes until wine is nearly evaporated.
Add browned turkey, tomatoes, sugar, tomato paste, Italian seasoning, and bay leaf. Bring sauce to a simmer over medium-high heat, breaking up tomatoes against the side of pan with a wooden spoon.
Reduce heat to low and allow sauce to simmer uncovered at least 45 minutes or up to 1-1/2 hours, stirring occasionally. If at any point sauce gets too dry, add a splash of water as needed.
Remove bay leaf from sauce. Season sauce with salt and pepper to taste and fold warm cooked pasta into sauce when ready to serve. Top with Parmesan and basil for serving. Enjoy!

Notes

Storing Instructions

Store pasta in refrigerator up to 6 days. Sauce may also be frozen up to 2 months.

Nutrition