BUTTERNUT SQUASH AND TURKEY CASSEROLE
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.
Provided by Deborah
Time 1h50m
Number Of Ingredients 10
Steps:
- 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.
BUTTERNUT TURKEY CASSEROLE
Steps:
- If you are starting with a fresh uncooked butternut squash, preheat oven to 425 degrees F and cut the squash in half the long way and remove seeds. Place cut side up on a foil lined pan and place a pat of butter into each cavity. Cover with parchment and foil and bake until fork tender, about 45-60 minutes.
- Cool, remove the flesh and mash. The squash can be made in advance or use leftovers from your Thanksgiving dinner.
- Cut the bread into one-inch cubes and bake for 5-10 minutes at 325 degrees F to dry out and toast, flipping half way through. Place in a large bowl once they are toasted. This step can be done in advance.
- Preheat oven to 350 degrees F.
- Heat the broth and pour over the bread and let sit.
- In a large saute pan, melt butter over medium heat and add onions, celery, poultry seasoning, salt and pepper and saute until the vegetables are tender, about five minutes.
- Add the cut up cooked turkey and heat and toss then add into the soaking bread cubes and toss.
- Stir in the beaten eggs and combine.
- Heat the butternut in the microwave to hot and mix into the mixture.
- Butter a 9x13x3-inch casserole dish and pour in the mixture.
- Spray a piece of parchment paper and place (spray-side down) over the casserole dish then top with foil and bake for 30 minutes.
- Uncover and sprinkle the top with both cheeses and broil for 3-5 minutes until browned and bubbly.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 287 calories, Sugar 3.4 g, Sodium 708.7 mg, Fat 9.7 g, SaturatedFat 4.8 g, TransFat 0.1 g, Carbohydrate 28.1 g, Fiber 2.3 g, Protein 21.9 g, Cholesterol 83.9 mg
KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE
I got this recipes from Allrecipes.com member Mildred Sherrer, Fort Worth, Texas. This is my very tweaked version that cuts some of the fat and calories. I think this is a great recipe for a family.
Provided by Kristin Ferguson
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
- Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
- Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
- Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 509 calories, Carbohydrate 31.9 g, Cholesterol 152.2 mg, Fat 31.2 g, Fiber 2 g, Protein 26 g, SaturatedFat 11.4 g, Sodium 793.4 mg, Sugar 6.4 g
BUTTERNUT TURKEY BAKE
Butternut squash adds a little sweetness to this comforting casserole. You can use leftover turkey and even replace the croutons with leftover stuffing, if you wish. It's sure to satisfy your family. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. , Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside. , In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
Nutrition Facts : Calories 383 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 828mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
BARLEY, TURKEY AND BUTTERNUT SQUASH CASSEROLE
Barley's nutty flavor goes well with onions, mushrooms, or peas. Butternut squash also is a good complement. This large, pear-shaped winter squash has sweet, orange flesh. With onion, green pepper and sage, you'll be glad you had turkey leftovers.
Provided by Dancer
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a 4-quart baking dish with cooking spray.
- In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
- Drain.
- When cool enough to handle, scoop flesh from each half and dice.
- Set aside.
- In a large saucepan, heat oil over medium heat.
- Add green pepper, onion and diced squash.
- Sauté 3 minutes.
- Add sage and pepper and stir to coat.
- Add broth and bring to a boil.
- Add barley and return to boil.
- Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
- Mix in diced turkey.
- Transfer mixture to prepared baking dish and top with feta cheese.
- Bake, uncovered, 30 minutes, or until cheese is golden.
Nutrition Facts : Calories 332.9, Fat 7.7, SaturatedFat 3, Cholesterol 35.7, Sodium 177.8, Carbohydrate 55, Fiber 10.6, Sugar 8.4, Protein 16.3
TURKEY AND BUTTERNUT SQUASH CASSEROLE
A great way to enjoy all those turkey leftovers! You can add as many veggies as you want to this dish. Take out the noodles and you have a great dip, or spread on any type of bread!
Provided by Christal Hill
Categories Casseroles
Time 2h15m
Number Of Ingredients 14
Steps:
- 1. Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes.
- 2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.
- 3. While cooking the squash 10-15 minutes, cook the onions and any other veggie you added until tender. Do not include the corn. Add all the seasonings.
- 4. Add the Turkey to this and cook the turkey until done. If the turkey is cooked already, leave to the side until squash is done.
- 5. Add the croutons or dressing and cook a few minutes more.
- 6. Once squash is done, add the squash, turkey (if have not already), cream cheese, noodles (if adding) and broth. Mix until all the cheese is melted and thoroughly mixed.
- 7. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
TURKEY SQUASH CASSEROLE
I combined two recipes to come up with this casserole, and it suits my family's tastes perfectly. Using ground turkey adds to the convenience.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain. , In a small bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. , Bake, uncovered, at 375° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 459 calories, Fat 33g fat (15g saturated fat), Cholesterol 177mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
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