Butternut Squash and Turkey Casserole
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
Butternut Squash and Turkey Casserole
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Don’t judge a book by it’s cover - this Butternut Squash and Turkey Casserole may not look like much, but it’s packed with flavor and a delicious way to use up turkey leftovers.
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Ingredients
- 1 butternut squash 2 to 2 1/2 lbs, medium
- 2 tablespoons butter
- 1 cup onion diced
- 2 cups salad croutons seasoned
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 3 cups cubed cooked turkey
- 1 cup chicken broth
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350ºF. Cut the butternut squash in half lengthwise and scoop out all of the seeds. Place it in a baking dish, cut side down. Fill the dish with about 1/2” of hot water. Bake, uncovered, for 45 minutes.
- Drain the water from the dish and turn the squash cut side up. Return to the oven and continue to bake until soft, 10-15 minutes. Remove from the oven and allow to cool slightly. Scoop the flesh out of the squash and place in a bowl. Mash, and then set aside.
- Melt the butter in a sauté pan. Add the onion and cook until soft. Stir in the croutons, salt, poultry seasoning and pepper. Stir and cook for 2-3 minutes. Stir in the turkey, chicken broth, and reserved squash and cook until heated through.
- Grease a 1 1/2 to 2 quart baking dish. Transfer the squash mixture to the dish and bake uncovered for 20 minutes. Sprinkle the top with the cheese, then return to the oven to bake until the edges are bubbling and the cheese is melted, 5 to 10 more minutes.
Notes
- adapted from The Ultimate Casserole Cookbook
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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