2 pounds peeled, precut butternut squash,
chopped into 3/4" chunks
4 thin turkey cutlets (4-6 ounces each),
each cut into 2 pieces
1/2 teaspoon salt, divided
Ground black pepper
8 whole fresh sage leaves
3 teaspoons olive oil, preferably extra virgin, divided
1/4 cup balsamic vinegar
1. Place the squash on a microwaveable plate. Cover with waxed paper. Cook on high power, rotating several times, for about 8 minutes, or until very tender when pierced with a fork.
2. Meanwhile, season the cutlets with 1/4 teaspoon of the salt and pepper to taste. Press a sage leaf into the center of each.
3. Heat 1 1/2 teaspoons of oil in a skillet set over medium-high heat. Place 4 cutlets in the skillet, leaf side down. Cook for about 1 1/2 minutes, or until the edges whiten. Flip and cook through. Remove to a plate and set aside. Add the remaining 1 1/2 teaspoons of oil to the skillet set over medium-high heat. Repeat cooking the remaining cutlets.
4. Pour the vinegar into the skillet. Cook for about 2 minutes, or until reduced by half. With a fork, mash the reserved squash. Season with the remaining 1/4 teaspoon of salt and pepper to taste. Divide the squash among 4 plates and top with 2 cutlet pieces drizzle of balsamic sauce.
MAKES 4 SERVINGS…Diabetic friendly.
Per serving: 264 calories, 29 g carbohydrate, protein, 5 g fat, 5 g fiber
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