Butternut Squash And Turkey Casserole Food

KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
• Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
• Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.

BUTTERNUT SQUASH AND TURKEY CASSEROLE

Steps:

• 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.

BARLEY, TURKEY AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Coat a 4-quart baking dish with cooking spray.
• In a large pot of rapidly boiling water, boil squash halves 5 minutes or until not quite tender.
• Drain.
• When cool enough to handle, scoop flesh from each half and dice.
• Set aside.
• In a large saucepan, heat oil over medium heat.
• Add green pepper, onion and diced squash.
• Sauté 3 minutes.
• Add sage and pepper and stir to coat.
• Add broth and bring to a boil.
• Add barley and return to boil.
• Reduce heat to low, cover and cook 10 minutes, until barley is tender and liquid is absorbed.
• Mix in diced turkey.
• Transfer mixture to prepared baking dish and top with feta cheese.
• Bake, uncovered, 30 minutes, or until cheese is golden.

BUTTERNUT SQUASH AND BARLEY CASSEROLE WITH TURKEY

Steps:

• Coat a 4-quart baking dish with canola oil spray.
• In a large saucepan, hear the olive oil over medium-high heat. Add the bell pepper and onion. Sauté for 2 minutes. Add the barley, sage, and black pepper and stir to combined well. Add the broth and bring to boil. Reduced the heat to low and simmer, covered, for 45 minutes. Add the turkey and squash and continue to simmer for 15 minutes more or until all the broth is absorbed and the squash is tender. If the mixture seems too dry, add an additional 1/4 cup of broth or water.
• Preheat oven to 350°F.
• Transfer the mixture to the prepared baking dish and top with cheese. Bake, uncovered, for about 30 minutes, until the cheese is golden.
• Make 4 servings.

BUTTERNUT TURKEY BAKE

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-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.