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


  • 1
    butternut squash
  • 1 lb
    ground turkey, or leftover turkey
  • 1
    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


  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.

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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