Butternut Squash Turkey Casserole

Every year we cook up two turkey’s for Thanksgiving. We smoke one and roast one in the oven and every year we have tons of leftovers. Even after sending bags home with friends and family somehow we still have a lot of leftovers. This year we ate turkey for 3 days and then I took the rest and used it in this casserole plus bagged up 3lbs and froze for chili or soup. Having chopped frozen turkey or chicken is extremely helpful on days you want a home cooked soup but not much time. You add the frozen meat just like you would cooked meat to any soup or chili this shaves 3/4 to 1/2 the time off. Not sure about you but I LOVE a good time saver!

How to Make Butternut Squash Casserole

Start by preheating the oven to 375 degrees. While your oven is preheating cut your squash in half and scoop out the seeds. Place the squash on a baking sheet and spray with avocado oil. Season with salt and pepper. Roast for 45-60 minutes depending on the size of your squash. Once you can poke a fork through pretty easily remove from oven and let cool.

Short on Time?

If you are short on time you can cook your squash in the microwave. Place your whole squash in a microwave safe dish. Take a knife and poke several holes in the squash. Microwave on high for 10-12 minutes. The squash will be very hot so let sit until it cools a bit.

While your squash is roasting go ahead and cut up your onion, garlic and herbs. Sauté in 2tsp of butter until soft. Set aside.

While your veggies and herbs are sautéing and your squash is roasting or cooling, chop up your turkey into bite size pieces.

Next up, cook up your pasta. I love using Banza chickpea pasta from Costco. After the pasta noodles are cooked al dente, strain the water and add to your chopped turkey.

Once cooled enough to touch, scrape the squash into a bowl. I was actually able to just peel the skin off of my squash.

Grab your blender and add:

  • Squash
  • Onion
  • Garlic
  • Herbs
  • Laughing cow
  • Cottage Cheese
  • Unsweetened Almond Milk
  • Broth

Blend until smooth. Pre-heat the oven to 350 degrees. Add your butternut squash sauce to noodles and turkey and mix together.

Grate 1 cup of Gruyere cheese and add 1/2 cup to your casserole mixture and mix thoroughly.

Add your casserole mixture to a 13×9 baking dish and sprinkle with remaining cheese.

Bake for 25 minutes and then broil on low for 3-5 minutes until top of casserole is starting to brown and gets a little crispy.

This casserole is perfect for leftover turkey or chicken. Serve with a nice big salad or this guy is happy to stand alone.

Butternut Squash Turkey Casserole

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Course: Dinner, Main Course, Side Dish
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12
Calories: 244kcal
Author: besties.with.biceps@gmail.com

Ingredients

  • 20 oz Butternut Squash Or 1 Med sized squash
  • 1/2 cup Yellow Onion Chopped
  • 3 cloves Garlic Chopped
  • 2 tsp Fresh Thyme Chopped
  • 2 tsp Fresh Sage Chopped
  • 2 tsp Fresh Oregano Chopped
  • 2 tsp Butter
  • 16 oz Chickpea Pasta I used Banza Brand
  • 2 Laughing Cow Wedges
  • 180 grams Light Cottage Cheese I used Good Culture Brand
  • 1/2 cup Unsweetened Almond Milk
  • 1 cup Vegetable Broth
  • 11 oz Turkey Chopped
  • 1 cup Gruyere Cheese Shredded
  • Salt and Pepper to taste

Instructions

  • If cooking your squash in the oven, pre-heat the oven to 375 degrees.
  • **If you are cooking your squash in the microwave – see notes below
  • Cut your squash in half and scrape out the seeds. Place your squash on a baking sheet and season with salt and paper, or your favorite seasoning.
  • Roast in the oven for 45-60 minutes depending on the size of your squash. When you can easily poke with a fork all the way through, then your squash is done.
  • If you haven't already chop your turkey and put into a large bowl and set aside.
  • While your squash is cooking, chop and cook up your onion, garlic and herbs.
  • Add 2 tsp of butter to a pan and cook your onion, garlic and herbs until soft.
  • Get a pot of water going to cook your pasta. Cook your pasta al dente, strain and add to the large bowl with the turkey.
  • Once the squash has cooled enough to touch, scrape out the inside into a blender. I was actually able to just peal the skin off.
  • Next add to your blender – Onion, garlic, herbs, laughing cow, cottage cheese, almond milk, veggie broth. Blend until smooth.
  • Salt and pepper butternut squash sauce to taste.
  • Add your butternut squash sauce to your turkey and noodles. Mix thoroughly.
  • Pre-heat oven to 350 degrees
  • Add 1/2 cup of your shredded gruyere to your casserole mixture and mix.
  • Pour everything into a 13×9 baking dish, sprinkle the remaining 1/2 cup of gruyere cheese on top and bake uncovered for 25 minutes at 350 degrees.
  • At the very end broil on low for 3-5 minutes until the top is slightly brown and crispy.

Notes

You can save time by microwaving the squash.  Poke holes in the squash with a knife and place on a microwave safe dish. Microwave on high for 10-12 minutes depending on the size of your squash.  Be sure to let the squash cool before trying to cut in half, they can get really hot.  Once cooled enough for you to touch, cut in half and scrape out the seeds and follow the rest of the instructions.
Store in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1piece | Sodium: 260mg | Calcium: 198mg | Vitamin C: 12mg | Vitamin A: 5251IU | Sugar: 5g | Fiber: 7g | Potassium: 251mg | Cholesterol: 28mg | Calories: 244kcal | Saturated Fat: 3g | Fat: 8g | Protein: 19g | Carbohydrates: 29g | Iron: 4mg

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