Pecan Turkey Breasts with Roasted Butternut Squash

Today felt like a wonderful fall day.  Perfect temperature and clear and crisp.  This was the Best meal to cap off such a beautiful day.

Roasted Butternut Squash

Preheat oven to 375

Line a baking sheet with foil.

Slice a butternut squash in half and then in half again.  Scoop out seeds.  Spray with olive oil.  Sprinkle lightly with cinnamon, sea salt and nutmeg. 

Bake for 20 minutes or until tender. 

Once roasted, cut the outer skin off the squash and cut into small cubes and enjoy.

Pecan Turkey Breasts

4 boneless turkey breasts without skin
salt and pepper
3 Tbs butter divided
1 medium shallot
1/2 cup chopped pecans
1tsp dry rubbed sage
2/3 cup white wine
2/3 cup chicken broth

Season turkey with salt and pepper. 

Heat skillet and add 2 Tbs of butter over medium heat.

Add turkey breasts and cook for about 6 minutes per side until done.  Remove from heat and keep turkey breasts warm in foil.

Saute shallots, pecans and sage in remaining butter for about  2 minutes.  Add white wine and broth.

Increase heat and bring sauce to a boil.  Continue to boil the sauce for about 8 minutes until the sauce is thickened.

Spoon sauce over turkey breasts and enjoy.

 I also served this with sauteed zucchini. Running Daddy and I enjoyed this amazing meal with a Pinot Grigio from AmRhein Vineyards, a local Virginia wine.

To make this Better use organic turkey, organic or farmers market squash, or organic broth.  To make Best use multiple elements of organic turkey, organic or farmers market squash, or organic broth.

Enjoy the Best food!

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