Gentle Easy Holiday Dinner for Two
Keep the holidays calm and tasty with a one-skillet, low-sodium, low-stress feast you can cook for one or two. This tender turkey and butternut squash ragout is soft, comforting, and made for small portions.
You’ll spend about 25–30 minutes total and only use one pan. The textures are soft, the flavors bright, and the recipe is easy to adjust for digestion or chewing needs.
This dish fits right into a gentle holiday plan. Serve it with a small scoop of soft polenta or mashed potatoes and a simple steamed green vegetable. If you like a different gentle main, try a gentle chicken-and-sweet-potato bake or a creamy chicken skillet option for variety.
Ingredients You’ll Need
- 8 oz (225 g) ground turkey or small-diced turkey breast (skinless)
- 1 cup (150 g) peeled, small-diced butternut squash
- 1 small carrot, thinly sliced
- 1/2 small onion or 1 small leek, thinly sliced
- 1 garlic clove, minced (optional — omit if you need milder flavor)
- 1 tbsp olive oil or neutral oil
- 1/2 cup low-sodium vegetable or chicken broth
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves or 1/4 tsp dried thyme
- 1 tbsp plain yogurt or low-fat sour cream (for creaminess)
- Fresh parsley or lemon zest to finish
- Freshly ground black pepper to taste (optional)
You can serve this creamy turkey-and-squash ragout with soft polenta, mashed potatoes, or soft bread for an easy, gentle meal.
Step-by-Step Recipe
- Heat the oil in a medium nonstick skillet over medium heat.
- Add the onion or leek and cook 3–4 minutes until soft and translucent.
- Add the ground or diced turkey, break it up, and cook 4–5 minutes until no longer pink.
- Add the garlic and cook 30 seconds, then stir in the diced squash and sliced carrot.
- Pour in the broth, add Dijon mustard and thyme, bring to a simmer, cover, and cook 10–12 minutes until the squash and carrots are very tender.
- Remove the lid, stir in the yogurt to make a gentle, creamy sauce, and simmer 1–2 minutes uncovered to warm through. Adjust pepper to taste.
- Finish with a light sprinkle of chopped parsley or lemon zest before serving.
Tips and Easy Variations
Texture & Chewing
- Cut solids into small pieces and simmer longer for a softer bite.
- Lightly mash the squash before serving for an easier texture.
- Shred cooked turkey instead of chopping to make chewing easier.
Gentle on Digestion
- Use skinless turkey, less oil, and low-sodium broth to keep it light.
- Omit garlic if you need milder flavors or are sensitive.
- Brighten with lemon zest and extra herbs instead of adding salt.
Swaps & Make-ahead
- Swap with ground chicken or use firm tofu crumbles for vegetarian option.
- For beans swap, use canned rinsed white beans and add a bit more broth.
- Make-ahead: cool, refrigerate up to 2 days, and reheat gently with broth.
Quick reminders
- Choose low-sodium broth and skip added salt if needed.
- Omit or reduce garlic for a milder dish.
- Finish with lemon zest or parsley to boost flavor without salt.
Storage and Leftovers
Fridge
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze portions in a freezer-safe container for up to 1 month and thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over low heat with 1–2 tbsp broth to loosen the sauce and keep textures soft.
Conclusion
Try this recipe for an Easy Holiday Dinner that’s simple, gentle, and perfect for one or two people.
The one-skillet method keeps cleanup low, and the soft textures make it easy to enjoy a festive, low-sodium meal without stress.
FAQ
Can I use chicken instead of turkey?▶
Yes. Use ground or small-diced chicken and cook the same way as the turkey.
How do I make it even softer?▶
Cut all ingredients small, simmer a bit longer, or mash the squash slightly before serving to make the dish easier to chew.
