BUTTERNUT SQUASH & TURKEY HARVEST SKILLET

1. Heat the avocado oil in a skillet over medium heat. Add the butternut squash, radish and red onion. Cover, and cook 2 to 3 minutes, until veggies begin to soften.
2. Remove the butternut squash, radish and onion from skillet and set aside. Place the raw ground turkey on the surface of the skillet. Cook 2 to 3 minutes, until the turkey is seared. Carefully flip the turkey and sear on the other side another 2 minutes. Use a spatula to break up the turkey meat, stir in the ginger. Add squash, radish and onion back to skillet and stir to combine.
3. Add the coconut aminos and chopped rainbow chard. Stir everything well and cover the skillet. Cook until the ground turkey is cooked through and vegetables reach desired done-ness, about 4 to 5 minutes.
4. Remove the cover and continue cooking until much of the liquid has burned off. Add more coconut aminos and/or sea salt to taste. Top with fresh rosemary.