Chili Roasted Turkey with Cilantro-Lime Butternut Squash
Nutrients Per Serving Calories 230 Total Fat 6g Saturated Fat 1g Cholesterol 95mg Sodium 400mg Carbohydrate 7g Dietary Fiber 2g Protein 36g
Makes 12 Servings
1 1/2 Tablespoons Chili Powder
2 Teaspoons Dried Oregano
1 1/2 Teaspoons Ground Cumin
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Bone-In Turkey Breast with Skin (5 pounds)
1 Butternut Squash, Peeled and Seeded
2 Medium Red Bell Peppers, julienned
2 1/2 Cups Water
1/2 Teaspoon Ground Turmeric
1 Cup Chopped Green Onions
1/2 Cup Chopped Cilantro
3 Tablespoons Olive Oil
2 to 3 Tablespoons Lime Juice
1 Tablespoon Grated Lime Peel
3/4 Teaspoon Salt
1. Preheat oven to 325 degrees. Spray roasting pan and rack with nonstick cooking spray. Combine chili powder, oregano, cumin, pepper flakes, salt and pepper in small bowl.
2. Separate turkey skin from meat by sliding fingers under skin. Spread chili mixture evenly over meat; cover with skin. (If skin tears, use toothpick to hold skin together) Place turkey breast on prepared rack in roasting pan, skin side up.
3.Roast 1 hour and 30 minutes or until meat thermometer reaches 165 degrees. Remove from oven. Cover loosely with foil; let stand 10 to 15 minutes. Remove and discard skin, if desired.
4. Meanwhile , cut squash into 1 inch pieces; place in food processor. Pulse until small pieces form. Combine bell peppers, water, squash and turmeric in large saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until liquid has evaporated. Remove from heat; stir in green onions, cilantro, oil, lime juice, lime peel and salt. Serve with turkey.