Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Season 12 ounces ground turkey with 3/4 teaspoon extra-fine sea salt and refrigerate while you prepare the other components.

2. 2.

   Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

3. 3.

   Peel and seed about 1 1/2 pounds whole winter squash to yield 1 pound flesh; cut into 1/2-inch cubes. Peel 4 ounces yellow onion and cut into thick wedges. Toss on a large rimmed baking sheet with 1 teaspoon canola oil and 1 teaspoon extra-fine sea salt. Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges.

4. 4.

   Mince 2 garlic cloves. Zest 1 lime, then halve it. Stir 1/4 cup plain Greek yogurt with the lime zest and the juice of one lime half. Add 1–2 teaspoons water to make a drizzle; cut the other lime half into wedges.

5. 5.

   When the rice has about 15 minutes left, heat 1 teaspoon canola oil in a nonstick skillet over medium-high heat. Add the seasoned turkey and cook for 5–6 minutes, breaking it into small crumbles, until lightly browned.

6. 6.

   Reduce the skillet heat to medium and add:

   • The 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Stir for 30 seconds, then add 2 tablespoons water. Cook for 2–3 minutes, stirring, until the turkey reaches 165°F and stays moist rather than dry.

7. 7.

   Fluff the rice and divide between two bowls. Arrange the roasted squash and onion alongside the smoky turkey, spoon over the lime-yogurt drizzle, and serve with the lime wedges.

Want more detail? See the temperature guide.