Butternut Squash & Turkey Ragout

by | Nov 17, 2019 | Fruit/Veggies, Meat/Fish, Recipes

This is a versatile dish that works as a weekly meal to holiday fine dining or even camping. Another nicety is that its gluten and dairy-free, and packaged with nutrients. And it’s just as delicious vegan and makes for yummy leftovers.
Serves 4
Butternut Squash & Turkey Ragout
Rate this recipe

Butternut Squash & Turkey Ragout


  • 2 lbs (907 g) Butternut Squash, cut in 1-inch pieces
  • 4 cups (606 g) Red Onions, peeled, chopped (about 2 onions)
  • 2 Turkey thighs
  • 3 Tbsp (30 ml) Olive Oil
  • Salt and Pepper to taste
  • 16 oz (454 g) greens of choice (Spinach, Chard, Kale, Beet)
  • 3/4 cup (75 g) Dried Cranberries


  1. Preheat SunflairĀ® Solar Oven. Combine squash, onions, olive oil in large bowl; season with salt and pepper to taste and place in roaster. Coat turkey with olive oil, and season with salt and pepper. Place on top of squash. Cover with lid.
  2. Cook in SunflairĀ® until tender, about 3-4 hours.
  3. Remove turkey to remove skin and bone. Cut meat into chunks, and return to roaster.
  4. Add spinach and dried cranberries; toss to combine. Cover for a few minutes until wilted.
  5. Serve in a shallow bowl.


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.