Turkey and Butternut squash casserole

Christal Hill


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!

☆☆☆☆☆ 0 votes
30 Min
1 Hr 45 Min


Add to Grocery List

butternut squash
1 lb
ground turkey, or leftover turkey
onion, chopped
1 c
2 c
croutons, or leftover dressing
1/2 tsp
1/2 tsp
1 tsp
poultry seasoning
1/2 tsp
oregano, dried
1/2 tsp
celery seed
1 pkg
cream cheese
1 c
vegetable or chicken broth
1/2 c
shredded cheese
2 c
cooked pasta (egg noodles work great, but can use just about any large paste)

How to Make Turkey and Butternut squash casserole


  • 1Cut 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.
  • 2Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.
  • 3While 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.
  • 4Add the Turkey to this and cook the turkey until done. If the turkey is cooked already, leave to the side until squash is done.
  • 5Add the croutons or dressing and cook a few minutes more.
  • 6Once 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.
  • 7Transfer 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.

Printable Recipe Card

About Turkey and Butternut squash casserole

Course/Dish: Turkey, Casseroles
Main Ingredient: Turkey
Regional Style: American
Other Tag: Healthy

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