Prepare wild rice according to directions.
Meanwhile, sauté onion in olive oil in oven-safe Dutch oven. Once translucent, add ground turkey mixed with thyme and salt and pepper. When almost done, add butternut squash and cook about 6-8 minutes until squash is a little tender but not fully cooked.
Add the rice and stir to combine. Stir in Parmesan cheese if desired. Cook until squash is tender and cheese is melted.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 63.4mg||20 %|
|Sodium 151.9mg||5 %|
|Potassium 519.4mg||14 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 31.1g|
|Protein 20.9g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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