Portion Size: 2  cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups spelt (or other whole grain –barley, Faro, Brown rice, Etc.)
2 ½ lbs. lean ground turkey
2 Tablespoons olive oil
2 cups peeled and cubed butternut squash	Washed, peeled and cut into 1-inch pieces
1 ½ cups carrots	Washed, peeled and sliced
1 ½ cups parsnips	Washed, peeled, and cut into 1-inch pieces
1 large onion	Washed, peeled and diced
3 gloves garlic	Washed, peeled and minced
2 tablespoons thyme
8 cups low sodium chicken broth
1 teaspoon salt
¼ teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large lidded pot, heat olive oil over medium heat
2	Add turkey breaking up with wooden spoon
3	Cook 8 to 10 minutes, until browned	Internal temperature at 165 degrees
4	Stir in butternut squash, carrots, parsnips, onion, garlic and thyme
5	Cook 5 minutes stirring occasionally
6	Add chicken broth, 1 cup water and spelt
7	Bring to a boil
8	Reduce heat to a simmer and cook covered, for 30-60 minutes or until spelt (or other grain) is tender
9	Stir in salt and pepper.