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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) olive oil |
1 tablespoon(s) unsalted butter |
1 boneless turkey breast (2 lbs) tied |
salt and pepper to taste |
1 medium onion chopped |
1 clove(s) garlic chopped |
1 cup(s) low sodium chicken broth |
1/2 cup(s) fresh orange juice |
1 teaspoon(s) fresh rosemary chopped |
1 medium butternut squash cut 1 inch chunks |
1 tablespoon(s) cornstarch |
Directions:
1. Preheat oven 325'.
2. In Dutch oven heat oil and butter. Season meat all over with salt and pepper and add to pot. Brown turkey on all sides, 8 min.,. Set on plate.
3. Add onions to pot, cook stirring til soft. Add garlic for 30 seconds. Add broth, juice and rosemary , bring to boil. Return turkey to pot, cover and bake 30 min in oven.
4. Stir in squash, coating well with juices., cover and bake 30-45 min to read 160'.
5. Set turkey on carving board and tent loosely. Transfer squash to bowl and cover.
6. In small bowl, stir tog. cornstarch and 1 T. cold water til dissolved. Add to Dutch oven and boil til thick.
7. Season with s & p.
8. Slice turkey and arrange squash on each side.
9. Drizzle gravy over turkey and serve.
10. Sage may be used for rosemary.
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