Turkey & Butternut Squash Skillet

Heat a large sauté pan with 2 tablespoons of extra virgin olive oil. Add the turkey, season with salt, pepper, and smoked paprika and cook over medium high heat until browned, continually breaking up the meat with a spatula. Remove the cooked turkey from the pan and set aside.

Lower the heat to medium and add the other 2 tablespoons of oil to the pan. Once heated, add the squash and season with salt and pepper. Add the apple cider vinegar and cook for 7-10 minutes until squash is tender. Add in the onion and sage and cook another 5 minutes. Stir in the garlic and spinach and cook until the spinach wilts. Stir in the cheese and turkey and cook just until the cheese melts.