Harvest Chilighetti with Ground Turkey and Butternut Squash

Ingredients

• 2 cups cooked cubed butternut squash (can use frozen and par-boil)
• 1 cup cooked greens like spinach, swiss chard, or kale
• 1 lb ground turkey (breast or thigh)
• 1/2 cup diced white onion
• 1/2 cup diced red pepper
• 1 cup garbanzo beans (chick peas), rinsed and drained
• 1 cup black beans, rinsed and drained
• 3 garlic cloves, diced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup salsa
• 1 large tin diced tomatoes
• 1 tbsp brown sugar
• 3 cups dry macaroni or other pasta 

Directions 

1. Cut each cube of squash into four small cubes 
2. Chop the greens
3. Saute the turkey, onion, and red pepper in a nonstick pan lightly sprayed with olive oil or cooking spray 
4. When the turkey is cooked through and the vegetables are soft, add the garlic, chili powder, and cumin and saute 1 minute until fragrant. 
5. Add the squash, greens, beans, salsa, tomatoes, and brown sugar and bring to a simmering boil. Turn to low and let simmer while you cook the pasta.
6. Cook the pasta just until al dente and then toss into the ground turkey mixture.