All the flavors of fall are in this casserole dish. Turkey, butternut squash, and a little bread crumb topping almost make it feel like the perfect stuffing. Create the recipe that follows for one more dish to be added to your Thanksgiving dinner, or just for busy weeknights when you need to get supper on the table quickly.
Butternut squash is first cubed and roasted to make it perfectly tender. It's then added to some roasted turkey that will amp up the protein portion of the dish, and it all gets combined in a cream and cheese sauce to bring everything together. As it bakes in the oven, that butternut squash practically melds into each and every ingredient, giving each a creamy finish. It's all the flavors of fall, right on your fork!
Turkey Butternut Squash Casserole
4
10 minutes
45 minutes
55 minutes
2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups roasted turkey, chopped into bite-size pieces
1 cup half and half
1 cup mozzarella cheese, shredded
1/2 cup butter, melted, divided
2 eggs, lightly beaten
1 cup bread crumbs
Preheat oven to 425 degrees Fahrenheit and grease a 9" x 13" baking dish.
Toss butternut squash with olive oil, salt, and black pepper.
Arrange on baking sheet and place in the preheated oven to bake for about 20 to 25 minutes, until soft.
When squash is done, remove from oven and lower heat to 375 degrees Fahrenheit.
Place butternut squash in a large bowl with the roasted turkey.
In a separe bowl combine the half and half, mozzarella cheese,1/4 cup of melted butter, and eggs. Mix and add to turkey mixture and stir all ingredients together.
Add the remaining 1/4 cup of melted butter to the bread crumbs and stir. Allow to sit for about 5 minutes, so the crumbs can absorb the butter.
Pour the turkey mixture into the prepared casserole dish.
Sprinkle bread crumbs evenly over top.
Place in the oven and bake for 25 to 30 minutes, until the entire dish is hot and bubbling throughout and the bread crumbs have turned golden brown.
