Turkey and Squash CasseroleTurkey and Squash Casserole
Turkey and Squash Casserole
Turkey and Squash Casserole
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Recipe - ShopRite of Lyndhurst
TurkeyandSquashCasserole.jpg
Turkey and Squash Casserole
Prep Time30 Minutes
Servings6
Cook Time32 Minutes
Calories331
Ingredients
1 pound 93% ground turkey
1 medium butternut squash, peeled, halved lengthwise, seeded and chopped (about 3 cups)
1 large white onion, chopped
3 garlic cloves, minced
1 can (15 ounces) 100% pure pumpkin
1 log (10.5 ounces) goat cheese, crumbled, divided
1 1/2 teaspoons ground turmeric
1 tablespoon chopped fresh thyme plus additional for garnish
Directions

1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In large skillet, cook and stir turkey over medium heat 6 minutes or until browned; with slotted spoon, transfer to paper towel-lined plate.

 

2. In same skillet, cook squash and onion, covered, over medium heat 8 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant.

 

3. In large bowl, stir pumpkin, half the cheese, turmeric, thyme, turkey, squash mixture and 1/2 tablespoon kosher salt; spread in prepared dish, cover tightly with foil and bake 30 minutes.

 

4. Preheat broiler to high; top casserole with remaining cheese and broil 2 minutes or until top is lightly browned. Cut casserole into 6 pieces; garnish with thyme, if desired.

 

Nutritional Information
  • 19 g Total fat
  • 9 g Saturated fat
  • 104 mg Cholesterol
  • 725 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 7 g Sugars
  • 0 g Added sugars
  • 26 g Protein
30 minutes
Prep Time
32 minutes
Cook Time
6
Servings
331
Calories

Shop Ingredients

Makes 6 servings
1 pound 93% ground turkey
Bowl & Basket 93% Fat Free Ground Turkey, 20.8 oz
Bowl & Basket 93% Fat Free Ground Turkey, 20.8 oz
On Sale!
$3.99 was $4.49$0.19/oz
1 medium butternut squash, peeled, halved lengthwise, seeded and chopped (about 3 cups)
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
$3.87 avg/ea$1.29/lb
1 large white onion, chopped
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.21 avg/ea$1.49/lb
3 garlic cloves, minced
Bowl & Basket Garlic, 5 count, 5 oz
Bowl & Basket Garlic, 5 count, 5 oz
$2.69$0.54/oz
1 can (15 ounces) 100% pure pumpkin
Wholesome Pantry Organic Pumpkin, 15 oz
Wholesome Pantry Organic Pumpkin, 15 oz
$2.69$0.18/oz
1 log (10.5 ounces) goat cheese, crumbled, divided
Montchevre Plain Goat Cheese, 8 oz
Montchevre Plain Goat Cheese, 8 oz
On Sale!
$7.99 was $9.99$1.00/oz
1 1/2 teaspoons ground turmeric
Badia Organic Turmeric Ground 2 oz
Badia Organic Turmeric Ground 2 oz
$3.29$1.65/oz
1 tablespoon chopped fresh thyme plus additional for garnish
Badia Thyme, .5 oz
Badia Thyme, .5 oz
$1.29$2.58/oz

Nutritional Information

  • 19 g Total fat
  • 9 g Saturated fat
  • 104 mg Cholesterol
  • 725 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 7 g Sugars
  • 0 g Added sugars
  • 26 g Protein

Directions

1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In large skillet, cook and stir turkey over medium heat 6 minutes or until browned; with slotted spoon, transfer to paper towel-lined plate.

 

2. In same skillet, cook squash and onion, covered, over medium heat 8 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant.

 

3. In large bowl, stir pumpkin, half the cheese, turmeric, thyme, turkey, squash mixture and 1/2 tablespoon kosher salt; spread in prepared dish, cover tightly with foil and bake 30 minutes.

 

4. Preheat broiler to high; top casserole with remaining cheese and broil 2 minutes or until top is lightly browned. Cut casserole into 6 pieces; garnish with thyme, if desired.