Seasonally Inspired Cooking with GreenPan

Seasonally Inspired Cooking with GreenPan

Fall is my favorite season, hands down. The leaves changing color, the crispness to the air... not to mention all of the seasonal vegetables that make for a cozy meal. 

Now that the weather is getting cooler, I've been cooking pretty much six out of seven days a week. When I come home from work, I want something quick and simple that takes minimal prep time and calls for quick and easy clean up. Skillet recipes are pretty much my go-to. But I never really gave much thought into the types of pots and pans I was using until it came time to do the dishes and I had to forcefully scrub leftovers off of them. Major inconvenience.

I was introduced to GreenPan a few months ago when I started looking for an alternative. I've been pretty clean with my diet and beauty routine, so I was eager to learn how I could make my kitchen green, as well. GreenPan uses a ceramic coating on their cookware, designed to make your pots and pans stick-proof. The non-stick coating is made from natural materials, so it's good for your home and the Earth, too. 

I was inspired to create this healthy, delicious butternut squash and turkey skillet pasta after picking up some fresh squash at the Charleston Farmer's Market. On Sunday night, I set aside some time to make a few batches of this delicious butternut squash sauce. I'll definitely be using it on a variety recipes this season (think quinoa grain bowls, stuffed peppers...). It's by far one of the best meals I've had in a while and I'm not just saying that because I made it from scratch. 


Thanks to the GreenPan and their limited-edition 5-piece set in Bronze, cooking and cleanup was easy and I spent more time gathered around the table enjoying my company. It doesn't hurt that the set is absolutely gorgeous (it shimmers like rose gold). The accompanying cookbook is filled with even more seasonally-inspired recipes.

Try your hand at this pasta skillet dish for a healthy, festive weeknight dinner.

Butternut Squash and Turkey Skillet Pasta 

Serves 4

For the sauce:

  • 1 medium butternut squash
  • 1/2 teaspoon dried rubbed sage 
  • 1 tbsp. sea salt
  • 1 tbsp. black pepper
  • 5 cloves garlic
  • 1 cup half-and-half 
  • 1 tbsp. olive oil

For the skillet pasta

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces dry farfalle pasta
  • 1 medium bunch Spinach (about 10 ounces), trimmed and shredded
  • 1 jar butternut squash pasta sauce (if not using homemade)
  • 4 tbsp. parmesan cheese for serving

For the sauce:

Preheat oven to 375 degrees. Using a sharp knife, trim the ends of the squash. Cut squash in half to separate bulb from neck. Peel the rind with a vegetable peeler. Cut remaining pieces in half lengthwise. Using a sturdy spoon, scoop out seeds and discard.

Cut squash into 2-inch chunks, laying on a small rimmed baking sheet. Toss with olive oil, sage, sea salt and pepper. Roast until the squash is very tender, around 40 minutes, shaking pan and tossing once halfway through cooking. Remove and discard skin from the garlic. 

Transfer the squash and garlic to a food processor and puree. With the processor running, add the half-and-half through the tube, processing until smooth. Add 2 cups water, continuing to process until smooth. Sprinkle generously with salt.

For the skillet:

Heat the olive oil in your GreenPan ceramic frying pan over medium heat until it starts to simmer. Add the minced garlic and onion, stirring occasionally, about 5 minutes. Add in the turkey, breaking it up with the wooden spatula into small pieces and cook until browned and no longer pink in the middle, around 8 minutes. Add a pinch of salt and pepper and cook, stirring for 1 more minute. 

In a separate pot, cook pasta according to package instructions. Rule of thumb is 2 cups water per 1 cup pasta, cooking for around 10 to 11 minutes until al dente.

Add the cooked pasta and sauce to the pan over medium heat. Add the spinach, stirring until wilted.  Cook 3 minutes more until dish is slightly bubbling.

Remove the pan from the heat. Add parmesan cheese and crushed red pepper, if desired.

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