Roasted Turkey Tenderloin over Mashed Apple & Shallot Butternut Squash

Cooking is my aroma-therapy.  Your sense of smell permeates your memory connects you to a moment in time, or a favorite meal.  This dish reminded me of the Fall season, Thanksgiving and the coziness of home.  I hope it does the same for you.


  • 6 Turkey Tenderloins
  • 2 medium Butternut Squash
  • 1 large Shallot
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Thyme
  • Rosemary



  • Preheat the oven to 350 degrees.
  • Place turkey in a baking dish.
  • Drizzle with oil, season with salt, pepper, thyme & rosemary.
  • Cover with foil and bake for 20 minutes.
  • Check the inner temperature of the meal.  Fully cooked turkey should reach 165 degrees.
  • Uncover and bake longer if necessary.


  • Peel, seed and chop squash, place in a pot of water, bring to a boil and cook until fork tender.
  • Add chopped apples, minced shallots, oil, salt & pepper to a large frying pan.
  • Saute over medium heat until the apples reduce.
  • Drain the squash & place back in the pot.
  • Add Apples & shallots to the squash and mash.

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