Pasta, Turkey & Squash Stir-fry Recipe

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Judy W


Winter flavors of butternut squash, maple syrup & pecans. You may also substitute linguini or spaghetti for the fusilli pasta. If you're not a fan of turkey,you can substitute chicken.

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20 Min


30 Min


1/4 c
chicken broth
3 Tbsp
soy sauce
2 Tbsp
maple syrup
2 Tbsp
cider vinegar
2 tsp
1/2 tsp
ground ginger
1/2 tsp
red pepper flakes
2 Tbsp
coarsely chopped pecans
1 Tbsp
canola oil
1/2 lb
turkey cutlets, cut into 1/4" wide strips
2 c
butternut squash, cut in chunks 2x1/4"
3 clove
garlic, minced
leek, halved lengthwise & cut into 1" pieces
rib celery, cut into 2" julienne
2 tsp
chopped fresh parsley
8 oz
long fusilli pasta

Directions Step-By-Step

Start by heating a large pot of water to boiling for the pasta. In a small bowl, combine the broth, soy sauce, maple syrup, vinegar, cornstarch, ginger, & pepper flakes & stir to blend. Set aside.
Place the pecans in a large nonstick skillet over low heat and cook, stirring constantly, until lightly toasted, about 5 minutes. Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, heat the oil until hot over medium high heat. Add the turkey and cook, stirring constantly, until the turkey is lightly browned, about 3 minutes. With a slotted spoon, transfer the turkey to the plate with the pecans.
Add the squash to the pan and cook, stirring frequently, until lightly browned and almost tender, about 4 minutes. Reduce the heat to medium. Add the garlic, leek, and celery and cook, stirring frequently, until leek & celery are crisp tender, about 4 minutes. Stir the broth mixture again and add to the pan. Stir in the pecans and turkey and cook, stirring constantly, until the turkey is cooked through, about 1 minute longer. Stir in the parsley.
Meanwhile, cook the fusilli until just tender. Drain well. Transfer the turkey mixture to a large bowl, add the fusilli, and toss to combine.

About this Recipe

Course/Dish: Turkey, Pasta