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.
- 1 medium butternut squash (2 to 2 1/2 lbs)
- 2 tablespoons butter
- 1 cup diced onion
- 2 cups seasoned salad croutons
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 3 cups cubed, cooked turkey
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 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.
adapted from The Ultimate Casserole Cookbook