Butternut Squash Turkey Casserole

Picture a casserole dish emerging from the oven, its golden cap of mozzarella bubbling over tender, sunset-orange cubes of butternut squash. Steam swirls up, carrying cozy aromas of sage, thyme, and roasted sweetness—like a sweater for the senses.

That first creamy-tangy bite, with pops of bright green peas and savory turkey, tastes like the kind of steadiness we all crave after a long day. This matters to me because it’s a one-pan promise: nourishment without fuss, comfort without heaviness, and flavors that feel celebratory yet familiar.

It’s perfect for busy weeknights when you need dinner to quietly do it all, or for relaxed Sunday suppers when the table fills with stories and seconds. Once, this casserole saved a week that had unraveled—soccer practice, late emails, and an empty pantry—because I could assemble it ahead and bake when we finally landed home.

Ready? Let’s cook!

Why You’ll Love It

• Delivers cozy, savory flavor with herbs, paprika, and Parmesan
• Packs lean protein and veggies for a balanced, satisfying meal
• Freezes beautifully for make-ahead dinners and easy weeknights
• Uses pantry staples like broth, spices, and cornstarch
• Reheats well; stays creamy without separating or drying out

Ingredients

• 2 lb butternut squash, peeled and 1/2-inch cubed — aim for even cubes (speeds up roasting)
• 1 tbsp olive oil — good-quality extra-virgin adds flavor
• 1 tsp kosher salt, divided — Diamond Crystal preferred for consistency
• 1/2 tsp black pepper, divided — freshly ground for best aroma
• 1 lb ground turkey, 93% lean — not too lean for moisture
• 1 small yellow onion, finely diced — choose a firm, heavy onion
• 2 cloves garlic, minced — fresh cloves over pre-minced
• 1 tsp dried sage — rub between fingers to awaken oils
• 1 tsp dried thyme — earthy balance for squash sweetness
• 1/2 tsp smoked paprika — adds gentle smokiness
• 1/4 tsp crushed red pepper flakes, optional — adjust heat to taste
• 1 cup low-sodium chicken broth — low-sodium for better control
• 1 tbsp cornstarch — slurry thickens without flour
• 1/2 cup milk, warmed — room-temp prevents curdling
• 1/2 cup plain Greek yogurt — whole-milk for extra creaminess
• 1 cup frozen peas, thawed — pat dry to avoid watering sauce
• 1/2 cup grated Parmesan cheese — finely grated for even melt
• 1 cup shredded mozzarella cheese — low-moisture for better browning
• 2 tbsp chopped fresh parsley, for garnish — bright, fresh finish
• 2 tbsp unsalted butter, for greasing dish — keeps edges from sticking

Step-by-Step Method

Preheat Oven & Prep Dish

Preheat oven to 400°F. Grease a 9×13-inch baking dish with butter.

Peel and cube butternut squash into 1/2-inch pieces. Measure spices, cornstarch, broth, milk, and yogurt. Shred cheeses and thaw peas.

Keep mise en place organized to move quickly between steps and make certain even cooking and smooth assembly later.

Season & Roast the Squash

Toss squash with olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Spread evenly in the prepared baking dish. Roast for 20 minutes until just tender at the edges and lightly caramelized.

Remove from the oven and reduce the temperature to 375°F. Keep the squash in the dish, ready for layering.

Brown the Turkey & Soften Onion

Heat a large skillet over medium. Add ground turkey and finely diced onion.

Cook, breaking up the turkey, until no longer pink and onions are soft, 6–8 minutes. Avoid overcrowding to promote browning.

Drain excess moisture if needed to encourage caramelization and concentrate flavor in the pan.

Bloom Aromatics & Spices

Stir in minced garlic, dried sage, dried thyme, smoked paprika, crushed red pepper flakes if using, and the remaining salt and pepper.

Cook for 1 minute, stirring, until fragrant and the spices coat the turkey evenly. Scrape up any browned bits from the skillet to build deeper flavor in the mixture.

Thicken the Broth

Whisk chicken broth and cornstarch in a medium saucepan until smooth.

Bring to a simmer over medium heat, whisking frequently. Cook 2–3 minutes until lightly thickened and glossy.

Remove from heat. Keep the mixture hot but not boiling to prevent lumps and to help it incorporate smoothly in the next step.

Finish the Creamy Sauce

Whisk warmed milk into the thickened broth until combined.

Add Greek yogurt and whisk until completely smooth and creamy. Avoid boiling after adding yogurt to prevent curdling.

Taste and adjust seasoning if needed. The sauce should coat a spoon and pour easily without being too thick.

Combine Turkey, Sauce & Peas

Pour the creamy sauce into the turkey mixture in the skillet.

Fold gently to coat evenly. Stir in thawed peas and half of the grated Parmesan.

Simmer 1 minute to marry flavors. Remove from heat. The mixture should be saucy but not runny, ready to spoon over the roasted squash base.

Layer & Top the Casserole

Scatter the turkey mixture evenly over the roasted squash in the baking dish, spreading to the corners.

Sprinkle the remaining Parmesan over the surface. Top with shredded mozzarella in an even layer.

Avoid compacting the mixture so steam can escape and the cheese can melt and brown properly.

Bake Covered, Then Uncovered

Cover the dish with foil, tenting slightly to prevent sticking. Bake at 375°F for 15 minutes until hot and bubbling at the edges.

Remove the foil and continue baking 8–10 minutes more until the top is golden and the cheese is fully melted. Rotate the dish once for even browning.

Rest, Garnish & Serve

Let the casserole rest for 10 minutes to set for cleaner slices.

Sprinkle with chopped fresh parsley for color and freshness. Slice and serve warm.

Store leftovers tightly covered in the refrigerator up to 4 days, or freeze up to 2 months. Reheat covered at 350°F until heated through and bubbly.

Ingredient Swaps

• Protein: Swap ground turkey with ground chicken, lean ground pork, or crumbled Italian chicken/turkey sausage. For vegetarian, use cooked lentils or crumbled tempeh.
• Squash: Use sweet potato, pumpkin, or kabocha; frozen cubed butternut works in a pinch (slightly reduce roast time).
• Dairy: Replace milk/Greek yogurt with lactose-free versions or unsweetened almond/oat milk plus 1–2 teaspoons cornstarch; use dairy-free yogurt and vegan mozzarella/Parmesan for DF.
• Thickener: Substitute cornstarch with arrowroot or tapioca starch (same amount); for flour-based, use 1.5 tablespoons all-purpose flour instead.
• Broth: Vegetable broth in place of chicken; bouillon + water for budget.
• Herbs/Spices: Fresh sage/thyme (3x dried amount) or use Italian seasoning/poultry seasoning if unavailable; smoked paprika can be regular paprika or a dash of chipotle powder.
• Veg add-ins: Swap peas with frozen mixed vegetables, corn, or chopped spinach.
• Cheeses: Use cheddar, Monterey Jack, or provolone instead of mozzarella; Pecorino or Grana Padano for Parmesan.

You Must Know

Doneness • If the squash looks pale and resists a fork after the initial roast, extend roasting by 5–8 minutes until edges show light browning and a fork slips in with slight resistance; this prevents firm cubes after final bake.

Troubleshoot • If the turkey mixture seems watery before going into the dish, cook it 2–4 minutes longer over medium heat to evaporate excess moisture; the sauce should coat a spoon and leave a light trail, so the casserole sets instead of pooling.

Flavor Boost • For deeper savoriness, deglaze the pan with 2–3 tablespoons dry white wine or sherry until nearly gone, then add the sauce; the reduction concentrates aromas and lifts fond, giving a richer finish.

Swap • For dairy-light variation, replace Greek yogurt with 1/2 cup unsweetened cashew cream and use lactose-free milk; maintain the same volume so the sauce still thickens and bubbles in about 8–10 minutes uncovered.

Scale • For 8–10 portions, increase all ingredients by 50% and use a 12×18-inch roasting pan; expect 5–7 extra minutes covered and 2–3 extra minutes uncovered, pulling when the center is visibly bubbling and cheese is spotty golden.

Serving Tips

• Serve with a simple arugula salad and lemon vinaigrette to cut richness.
• Pair with crusty whole-grain bread for scooping and soaking the sauce.
• Top portions with extra Parmesan and a squeeze of lemon for brightness.
• Add a side of roasted green beans or Brussels sprouts for color and crunch.
• Plate in warm bowls; garnish with parsley and freshly cracked black pepper.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days.

Reheat covered at 350°F or in the microwave until hot.

Make ahead by assembling through step 9, cover, and refrigerate up to 24 hours.

Bake as directed, adding 5–10 minutes.

This casserole freezes well up to 2 months.

Thaw overnight.

Reheating

Reheat gently: microwave covered portions 50% power, stirring once.

Oven at 325°F covered until hot.

Or stovetop low with a splash of broth, stirring occasionally.

Rest briefly before serving.

Thanksgiving Potluck Favorite

Nearly every Thanksgiving potluck needs a cozy, crowd-pleasing anchor, and this butternut squash turkey casserole delivers. I bring it steaming and golden, cheese bubbling at the edges, and watch the room lean in.

Sweet cubes of squash mingle with savory turkey, sage, and thyme; peas pop like little emeralds under a blanket of mozzarella and Parmesan. It tastes like the holiday without stealing the show from the turkey.

I make it potluck-friendly: it travels well, stays warm under foil, and slices clean after a brief rest. The Greek yogurt keeps it creamy without feeling heavy, so guests happily return for seconds.

I label it clearly, offer parsley for a fresh finish, and set out a big spoon—because once it lands, it disappears.

Final Thoughts

Ready to dig in? Give this cozy casserole a try as written, or tweak it with your favorite veggies, cheeses, or leftover turkey to make it your own.

Frequently Asked Questions

Can I Make This Casserole Dairy-Free Without Sacrificing Creaminess?

Yes—you can. I’d swap milk and yogurt with full-fat coconut milk and unsweetened cashew yogurt, whisk in cornstarch, and finish with olive-oil mashed squash. You’ll get velvety, spoon-coating richness without dairy’s weight. You won’t miss it.

What Wine Pairs Best With This Casserole’s Flavors?

I’d pour an off-dry Riesling or Viognier—bright stone fruit, floral lift, gentle sweetness. If you prefer red, I’d choose Pinot Noir: silky cherry, earthy whispers. Both hug savory herbs, sweetness, and creamy richness without overwhelming.

How Can I Add Extra Veggies Without Watering It Down?

Roast extra veggies first—mushrooms, zucchini, peppers, or spinach—until they release and caramelize. I’ll fold them in with the turkey mixture. I also sauté watery veg, salt to draw moisture, then drain. Keep sauce slightly thicker.

Is This Recipe Suitable for Baby-Led Weaning or Toddlers?

Yes, with tweaks. I’d skip red pepper flakes, chop onions finely, use low-sodium broth, and shred squash softer. I’d serve bite-sized, moist pieces. For babies, watch salt and dairy; for toddlers, it’s perfect, cheesy, and gently seasoned.

Can I Assemble and Transport It for a Road Trip Safely?

Yes—you can assemble, chill, and transport it safely. I’d bake, cool quickly, refrigerate, then pack in an insulated cooler with plenty of ice. Reheat covered to 165°F; it’ll bubble, smell cozy, and travel beautifully.