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
- 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
- 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 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. 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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