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Butternut Turkey Bake Recipe

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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

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Butternut Turkey Bake Recipe

Prep: 70 min. Bake: 25 min.

Yield: 4 Servings

70 25 95

Ingredients

1 medium butternut squash (about 2-1/2 pounds)
3/4 cup finely chopped onion
2 tablespoons butter
2 cups seasoned salad croutons
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2 cups cubed cooked turkey
1 cup chicken broth
1/2 cup shredded cheddar cheese

Directions

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.
Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; 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. Yield: 4 servings.

Originally published as Butternut Turkey Bake in Taste of Home December/January 2008, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Butternut Turkey Bake (2)

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Reviewed on Feb. 02, 2012 by intlanne

We were surprised at how good this was! I had searched ingredients in the Taste of Home website Advanced Search that I had on hand and this is the best recipe that came up.