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savory butternut turkey casserole

Butternut Squash Turkey Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet

Ingredients
  

  • 2 pound butternut squash peeled and cubed 1/2-inch
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 pound ground turkey 93% lean
  • 1 small yellow onion finely diced
  • 2 clove garlic minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1/2 cup milk warmed
  • 1/2 cup plain Greek yogurt
  • 1 cup frozen peas thawed
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoon chopped fresh parsley for garnish
  • 2 tablespoon unsalted butter for greasing dish

Instructions
 

  • Preheat oven to 400°F and lightly grease a 9x13-inch baking dish with butter.
  • Toss cubed butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread evenly in the prepared dish.
  • Roast squash for 20 minutes until just tender around the edges, then remove and reduce oven temperature to 375°F.
  • While squash roasts, heat a large skillet over medium and cook ground turkey with onion until turkey is no longer pink and onions are soft, about 6–8 minutes.
  • Stir in garlic, sage, thyme, smoked paprika, red pepper flakes, and remaining salt and pepper and cook 1 minute until fragrant.
  • Whisk chicken broth and cornstarch in a saucepan, bring to a simmer over medium heat, and cook 2–3 minutes until lightly thickened.
  • Remove the saucepan from heat and whisk in warmed milk and Greek yogurt until smooth.
  • Add the thickened sauce to the turkey mixture, then fold in peas and half of the Parmesan.
  • Scatter the turkey mixture evenly over the roasted squash in the baking dish and top with mozzarella and remaining Parmesan.
  • Cover with foil and bake at 375°F for 15 minutes, then uncover and bake 8–10 minutes more until bubbly and golden.
  • Let the casserole rest 10 minutes before garnishing with parsley, slicing, and serving.

Notes

Cut the squash into even 1/2-inch cubes for uniform cooking; if short on time, use pre-cubed fresh squash or thawed frozen cubes and reduce the initial roast by a few minutes. For deeper flavor, brown the turkey well to develop fond before deglazing with a splash of broth. You can substitute leftover shredded turkey or chicken; just sauté the onion and spices, add the meat, then proceed with the sauce. For a gluten-free topping crunch, add a sprinkle of crushed gluten-free crackers mixed with a teaspoon of olive oil during the last 10 minutes. Adjust creaminess by using more milk for a looser sauce or extra yogurt for tang. This casserole reheats well; store tightly covered up to 4 days or freeze up to 2 months, thaw overnight, and rewarm covered at 350°F until hot.
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