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.
As a food blogger, I’m always looking for the beautiful food. Because we all know that you eat with your eyes first. I will be the first to admit that I will pass over posting some recipes because they just don’t look good. And there is no garnish out there that will make it look good.
But sometimes, you just have to make it all about the food. (Because seriously – some of the ugliest food out there ends up being the tastiest!!)
This is one of those recipes. I know it doesn’t look like much. Actually, it looks like a big pile of orange mush. But I cannot tell you how much I just want you to make this.
This is one of those times when I wish I could hand out little samples like they do at Costco to convince you of just how good this is.
With Thanksgiving tomorrow, we all know that there will be leftovers to deal with on Friday. Once you’ve had your fill of turkey sandwiches, you can turn to this recipe. And you won’t be sorry. I was actually afraid my husband would look at this turkey casserole like “what are we eating for dinner?” But guess what? He went back for seconds!!
I have a deep love for butternut squash, but don’t eat it mashed like this nearly enough. It does take some time to cook, but you can always do what I did and cook the squash the day before. Then it didn’t take very much prep time at all to throw this turkey casserole together. I served it with some simple mixed vegetables, and it was a delicious dinner that isn’t too bad for you, either.
So please just trust me on this – you need this Butternut Squash and Turkey Casserole on the menu. Save some of that turkey for this recipe to change up those turkey leftovers!!
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Butternut Squash and Turkey Casserole
Ingredients
- 1 medium butternut squash 2 to 2 1/2 lbs
- 2 tablespoons butter
- 1 cup diced onion
- 2 cups seasoned salad croutons
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 3 cups cubed cooked turkey
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
Instructions
- 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.
Recipe Notes:
More Leftover Turkey Recipes:
Around the Web:
Turkey Enchiladas from Gimme Some Oven
Turkey Shepherd’s Pie from The Hopeless Housewife
Turkey, Brie, Pear & Cherry Chipotle Panini from Cookin’ Canuck
Get more ideas for that leftover turkey by following my {Main} Chicken/Turkey board on Pinterest!
Follow Taste and Tell’s board {Main} Chicken/Turkey on Pinterest.
Connie says
I have made this many times and it is excellent. I add cayenne pepper instead of the black pepper to give the casserole a bit of zip, but for company, leave the recipe as is. My husband and I also lived overseas for 13-1/2 years and had to make croutons for recipes like this and stuffings. Bread cubes in the oven are great and easy to make and store in airtight container.
Deborah says
I’m so glad you have loved this recipe!
Joanne says
Pretty much all Indian food is a testament to the idea that ugly food can be AWESOME! But I totally get it…I’ve been known to hold off posting things because I feel like they’re too ugly and won’t do well on pinterest. This sounds great to me, though!
Chels R. says
You did a great job making it look delish! Love the flavors.
Leticia says
Your description has won me over — I’m dying to try this. One question, though. I’m living abroad and “seasoned salad croutons” is not something I’m going to be able to just pick up at the store. Do you have any suggestions for a substitution, or any concerns about just leaving them out? Thanks.
Deborah says
You could probably just leave them out – they add some texture, but it would probably be fine without them. If you are feeling ambitious, you can cut bread into cubes and drizzle them with olive oil and spices and bake them until they are dry and crunchy. But it would be a bit more effort. 🙂
Anna @ Crunchy Creamy Sweet says
You made this dish truly shine! LOVE the photos! Pinned!
Linda | Brunch with Joy says
This is a wonderful idea for Thanksgiving leftover. Love the pairing and it looks so colorful.
Joanna @ Everyday Made Fresh says
What a great way to use leftover turkey! We always have quite a bit left over, I love this idea!