TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH
This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.
Provided by BlbryCpcake
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h22m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
- Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
- Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
- Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
- Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
- Bake in the hot oven until top begins to brown, 30 to 45 minutes.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 25.3 g, Cholesterol 45.6 mg, Fat 8.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 165.5 mg, Sugar 5 g
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
- Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
- Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE
I got this recipes from Allrecipes.com member Mildred Sherrer, Fort Worth, Texas. This is my very tweaked version that cuts some of the fat and calories. I think this is a great recipe for a family.
Provided by Kristin Ferguson
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 509 calories, Carbohydrate 31.9 g, Cholesterol 152.2 mg, Fat 31.2 g, Fiber 2 g, Protein 26 g, SaturatedFat 11.4 g, Sodium 793.4 mg, Sugar 6.4 g
BUTTERNUT SQUASH AND TURKEY CHILI
This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
- Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.
Nutrition Facts : Calories 310 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 55 milligrams, Sodium 770 milligrams, Carbohydrate 31 grams, Fiber 10 grams, Protein 22 grams, Sugar 7 grams
GROUND TURKEY SPAGHETTI SQUASH CASSEROLE
Easy ground turkey casserole that is made with spaghetti squash, sautéed onion and is oozing with melted cheese! This healthy turkey casserole is creamy, chunky, delicious, packed full of protein, and a cherished ONE meal for the entire family (with a dairy-free option)! That makes for one happy mamma!
Provided by Danielle Fahrenkrug
Categories Baking Dinner Entree Main
Time 1h
Number Of Ingredients 10
Steps:
- Cook the spaghetti squash. Let it cool enough to handle. Preheat oven to 350 degrees F.
Nutrition Facts : Calories 475 kcal, Carbohydrate 24 g, Protein 41 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 128 mg, Sodium 1022 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
BUTTERNUT TURKEY BAKE
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
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 828mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
BUTTERNUT SQUASH CASSEROLE
Savory butternut squash casserole with cozy caramelized squash, kale and a cheesy Parmesan topping. Perfect for holidays or a vegetarian main!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Generously grease a shallow 9x13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray.
- Prepare the filling in two batches: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of the rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash is beginning to brown, about 3 minutes. The squash will still be too firm to eat.
- Next, add half of the kale, half of the onions, and half of the garlic. Cook until the kale and onions begin to soften, about 4 minutes.
- Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly.
- Transfer the mixture to the prepared baking dish and with a spoon, prod it into a relatively even layer.
- Heat the remaining tablespoon olive oil in the skillet, then repeat the above steps with the remaining half of each of the ingredients. Transfer the rest of the filling to the casserole dish. Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
- While the squash bakes, prepare the topping: In a small bowl, combine the breadcrumbs, Parmesan, sage, nutmeg, and salt. Pour the melted butter over the top. Stir to combine.
- Remove the casserole from the oven, remove the foil, then sprinkle the top evenly with the breadcrumb mixture.
- Reduce the oven temperature to 350 degrees F, return the dish to the oven, then bake uncovered, until the bread crumbs are golden, about 20 minutes. Serve warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 218 kcal, Carbohydrate 31 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 13 mg, Fiber 4 g, Sugar 5 g
BUTTERNUT TURKEY CASSEROLE
Steps:
- If you are starting with a fresh uncooked butternut squash, preheat oven to 425 degrees F and cut the squash in half the long way and remove seeds. Place cut side up on a foil lined pan and place a pat of butter into each cavity. Cover with parchment and foil and bake until fork tender, about 45-60 minutes.
- Cool, remove the flesh and mash. The squash can be made in advance or use leftovers from your Thanksgiving dinner.
- Cut the bread into one-inch cubes and bake for 5-10 minutes at 325 degrees F to dry out and toast, flipping half way through. Place in a large bowl once they are toasted. This step can be done in advance.
- Preheat oven to 350 degrees F.
- Heat the broth and pour over the bread and let sit.
- In a large saute pan, melt butter over medium heat and add onions, celery, poultry seasoning, salt and pepper and saute until the vegetables are tender, about five minutes.
- Add the cut up cooked turkey and heat and toss then add into the soaking bread cubes and toss.
- Stir in the beaten eggs and combine.
- Heat the butternut in the microwave to hot and mix into the mixture.
- Butter a 9x13x3-inch casserole dish and pour in the mixture.
- Spray a piece of parchment paper and place (spray-side down) over the casserole dish then top with foil and bake for 30 minutes.
- Uncover and sprinkle the top with both cheeses and broil for 3-5 minutes until browned and bubbly.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 287 calories, Sugar 3.4 g, Sodium 708.7 mg, Fat 9.7 g, SaturatedFat 4.8 g, TransFat 0.1 g, Carbohydrate 28.1 g, Fiber 2.3 g, Protein 21.9 g, Cholesterol 83.9 mg
TURKEY SQUASH CASSEROLE
I combined two recipes to come up with this casserole, and it suits my family's tastes perfectly. Using ground turkey adds to the convenience.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain. , In a small bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. , Bake, uncovered, at 375° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 459 calories, Fat 33g fat (15g saturated fat), Cholesterol 177mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
BUTTERNUT SQUASH AND TURKEY CASSEROLE
Don't judge a book by it's cover - this Butternut Squash and Turkey Casserole may not look like much, but it's packed with flavor and a delicious way to use up turkey leftovers.
Provided by Deborah
Time 1h50m
Number Of Ingredients 10
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.
TURKEY AND BUTTERNUT SQUASH CASSEROLE
A great way to enjoy all those turkey leftovers! You can add as many veggies as you want to this dish. Take out the noodles and you have a great dip, or spread on any type of bread!
Provided by Christal Hill
Categories Casseroles
Time 2h15m
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.
- 3. While cooking the squash 10-15 minutes, cook the onions and any other veggie you added until tender. Do not include the corn. Add all the seasonings.
- 4. Add the Turkey to this and cook the turkey until done. If the turkey is cooked already, leave to the side until squash is done.
- 5. Add the croutons or dressing and cook a few minutes more.
- 6. Once squash is done, add the squash, turkey (if have not already), cream cheese, noodles (if adding) and broth. Mix until all the cheese is melted and thoroughly mixed.
- 7. 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.
SAGE TURKEY & BUTTERNUT SQUASH STUFFING CASSEROLE
Sage Turkey & Butternut Squash Stuffing Casserole can easily be converted to a tasty vegetarian dish or it's perfect for those turkey leftovers! It's full of fall flavors soaked up in sourdough bread and veggies!
Provided by Coogan's Kitchen
Categories Brunch Dinner Main Course
Number Of Ingredients 23
Steps:
- Preheat oven to 400° F.Prepare a large rimmed baking sheet with aluminum foil topped with a layer of parchment paper (if you'd like an easy clean-up!). Place the butternut squash in the microwave for 3-4 minutes. This will make it easy to slice through it lengthwise with a sharp knife. Use a spoon to scoop out the inner pulp and seeds. Then lay it cut-side down, chop off the ends, and use a vegetable peeler to peel off the outer skin. Then chop into equal-sized cubes.
- Spread out the cubes of squash on the sheet pan and drizzle with olive oil. Toss around to evenly coat all sides with the oil. Then heavily season with salt and pepper. Toss the squash and season again, if needed.
- Bake for 30 minutes, or until the squash is fork-tender.
- While the butternut squash is roasting:In a large skillet, heat 2 tablespoons olive oil and melt 2 tablespoons unsalted butter over medium-high heat. Stir in fennel, onions, celery, salt, and pepper; cook about 7 minutes until softened.
- Then mix in garlic, chopped sage, and rosemary. Add the turkey and 1 additional tablespoon of unsalted butter. Sprinkle with additional salt and pepper (optional).Stir in white wine and stir for about 45 seconds. Reduce temperature to medium heat.
- Drop in the sourdough bread cubes and chopped pecans. Pour in 1½ cups chicken broth and toss the bread cubes and veggie mixture until the bread is well coated. Remove from heat.
- Once the butternut squash has finished baking:Reduce the oven temperature to 350° F and spray a 13x9 - inch casserole dish with non-stick cooking spray.
- Transfer the butternut squash to the casserole dish. Then mix the bread and veggie mixture gently into the squash. Drizzle the top with olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes.Sprinkle with cranberries and herbs prior to serving.
BUTTERNUT SQUASH CASSEROLE
I got this from a magazine. I made it, loved it, and ate the whole pan by myself! (In 4 days. HA!) (My husband doesn't like squash.) I will definitely be making this for Thanksgiving for myself!
Provided by Chef Kiddle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
- Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
- Cover and bake at 350 degrees for half an hour.
BARLEY, TURKEY AND BUTTERNUT SQUASH CASSEROLE
Barley's nutty flavor goes well with onions, mushrooms, or peas. Butternut squash also is a good complement. This large, pear-shaped winter squash has sweet, orange flesh. With onion, green pepper and sage, you'll be glad you had turkey leftovers.
Provided by Dancer
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 332.9, Fat 7.7, SaturatedFat 3, Cholesterol 35.7, Sodium 177.8, Carbohydrate 55, Fiber 10.6, Sugar 8.4, Protein 16.3
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