turkey-butternut-squash-casserole-cracker-topping

Cozy Turkey and Butternut Squash Casserole with Cracker Topping

TOTAL
80min
PREP
25min
COOK
55min
Medium

Embrace the warmth of the season with this comforting Turkey and Butternut Squash Casserole. Tender ground turkey and sweet, roasted butternut squash are baked under a savory, buttery cracker crust for a perfectly balanced and hearty meal.

450 Calories
30g Protein
25g Carbs
25g Fats

*Nutrition per serving

Turkey
Butternut Squash
Casserole
Comfort Food

Ingredients

Servings: 6
750g (1.65 lb) Butternut Squash
30ml (2 tbsp) Olive Oil
5g (1 tsp) Salt
2g (0.5 tsp) Black Pepper
500g (1.1 lb) Ground Turkey
1 medium (approx. 150g or 5.3 oz) Yellow Onion
3 cloves Garlic
5ml (1 tsp) Dried Thyme
2.5ml (0.5 tsp) Sage
250ml (1 cup) Chicken Broth
125ml (0.5 cup) Heavy Cream
100g (1 cup) Shredded Cheddar Cheese
60g (4 tbsp) Butter
150g (1.5 cups) Crushed Crackers

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. In a large bowl, toss the cubed butternut squash with 15ml (1 tbsp) of olive oil, 2.5g (0.5 tsp) of salt, and 1g (0.25 tsp) of black pepper until evenly coated.

2

Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. While the squash is roasting, proceed to the next step.

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Ensure the squash cubes are in a single layer for even roasting. Overcrowding the pan can lead to steaming rather than roasting.

3

In a large skillet or Dutch oven, heat the remaining 15ml (1 tbsp) of olive oil over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.

4

Add the finely chopped yellow onion to the skillet with the turkey. Cook, stirring occasionally, until the onion is softened and translucent, about 5-6 minutes.

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Cooking the onions until soft helps to release their sweetness and integrate them better into the dish.

5

Stir in the minced garlic, dried thyme, and dried sage. Cook for another minute until fragrant. Be careful not to burn the garlic.

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Adding garlic towards the end of cooking prevents it from burning, which can make it bitter.

6

Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer gently for 5 minutes to thicken slightly.

7

Once the butternut squash is roasted and tender, carefully add it to the skillet with the turkey mixture. Gently stir to combine. Stir in half of the shredded cheddar cheese (50g or 0.5 cup).

8

Reduce the oven temperature to 190°C (375°F). Pour the turkey and squash mixture into a 23x33cm (9x13 inch) baking dish. Smooth the top evenly.

9

In a small bowl, combine the melted butter with the crushed crackers. Mix until the crackers are evenly moistened.

10

Sprinkle the remaining 50g (0.5 cup) of cheddar cheese evenly over the turkey and squash mixture in the baking dish. Then, evenly top with the buttered cracker crumbs.

11

Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.

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Keep an eye on the topping to prevent it from burning. Aluminum foil can be used as a shield if needed.

12

Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve.

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Resting is crucial for casseroles to set properly, preventing them from being too watery when served.

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