Lemon Rosemary Turkey with Roasted Squash and Creamy Spinach Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F and place a large sheet pan inside for 5 minutes so it gets hot.

2. 2

   In a large bowl, toss the squash with 1 1/2 tbsp / 22 ml olive oil, honey, 1 tsp sweet paprika, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the squash on the hot pan in a single layer.

3. 3

   Roast the squash at 220°C / 425°F for 22 to 25 minutes, stirring halfway through, until tender and browned around the edges.

4. 4

   While the squash roasts, pat the turkey medallions dry. Season them with lemon zest, 1 tbsp / 15 ml lemon juice, rosemary, grated garlic, the remaining paprika, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp / 15 ml olive oil.

5. 5

   Heat a large skillet over medium-high heat. Add 1/2 tbsp / 7 ml olive oil and sear the turkey for 2 to 3 minutes per side until well browned. Transfer to a plate; it will finish cooking later in the sauce.

6. 6

   Reduce to medium heat. In the same skillet, add the butter and shallot. Cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring so it does not burn.

7. 7

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Add the heavy cream and simmer gently for 2 minutes.

8. 8

   Add the spinach in batches and stir until wilted. Stir in the Parmesan, the remaining lemon juice, 1/4 tsp salt, and a pinch of black pepper. Cook 1 to 2 minutes more until the sauce is creamy and slightly thickened.

9. 9

   Return the turkey and any collected juices to the skillet. Cook over low heat for 4 to 5 minutes, or until the center of the turkey reaches 74°C / 165°F.

10. 10

    Serve the turkey medallions with the creamy spinach sauce and the hot roasted squash spooned alongside or on top.