Kristin's Turkey Butternut Squash Casserole

Name: Kristin's Turkey Butternut Squash Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 pound lean ground turkey; 2 cups cubed butternut squash; 1 onion, chopped; 1 cup 1% milk; 1 cup shredded mozzarella cheese; ¼ cup butter, melted; 2 large eggs eggs; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 cup crushed buttery round crackers (such as Ritz®)

Rating: 4.49 stars

45 Ratings
42 Reviews
16 Photos

I got this recipes from Allrecipes.com member Mildred Sherrer, Fort Worth, Texas. This is my very tweaked version that cuts some of the fat and calories. I think this is a great recipe for a family.

By Kristin Ferguson

Gallery

Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.

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Step 2

Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
Step 3

Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
Step 4

Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.

Cook's Note:

Two cups of butternut squash is about half of an average-sized butternut squash. The amount is approximate. You can add a little more squash if desired.

Nutrition Facts

Per Serving:

509 calories; protein 26g 52% DV; carbohydrates 31.9g 10% DV; fat 31.2g 48% DV; cholesterol 152.2mg 51% DV; sodium 793.4mg 32% DV. Full Nutrition

Reviews (42)

Most helpful positive review

Linda T

10/09/2014

This was yummy. I added some fresh spinach... just because. I added some red pepper flakes to the leftovers and though that was an improvement.. will add those next time I made this as well Read More

Helpful

(15)

Most helpful critical review

M.E. Thomson

09/08/2016

Well i had to tweek this because of not having all the ingred. This probably would of been 4-5 stars had I used mozzarella cheese instead of Guyre. I also used vanilla almond milk and multigrain crackers But overall it was tasty! Read More

Helpful

(1)

45 Ratings

5 star values: 29
4 star values: 10
3 star values: 5
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda T

10/09/2014

This was yummy. I added some fresh spinach... just because. I added some red pepper flakes to the leftovers and though that was an improvement.. will add those next time I made this as well Read More

Helpful

(15)

Nicole Durso

11/06/2014

My husband is so picky so i wouldnt tell him what i was making, as i was sure he would think it sounded gross. I had the ingredients on hand and wanted to use up some squash and ground turkey. It was faaaabulous! Even my 2year old was eating it..and she is just as picky as her dad! Read More

Helpful

(7)

Cheryl

04/15/2016

The changes I made were only because of what I had on hand: whole milk instead of 1% "Italian Blend" for straight Mozzarella and Reduced Fat Ritz. This recipe was delicious. My hubby who usually wants nothing to do with anything that has the word "casserole" in it proclaimed it a "Keeper"! (He even went back for seconds!) I made it exactly to the recipe. I don't think the ingredients I substituted altered the taste in any drastic measure. I was surprised how much flavor this had for just using salt & pepper for seasoning. I plan to serve the leftovers as a side for some baked Cod. I think it will go well together. Update: Paired the leftovers with baked Cod and they went quite well together. Baked the Cod with just a coating of melted butter salt & pepper. Put the leftover casserole in a smaller baking dish covered with foil. Put both in a 375 oven for about 20 minutes. Deeelish! Update: I wanted a pasta dish so I made this minus the Ritz crackers using 50/50 Sharp Cheddar and Mozzarella and about 1/2 cup additional milk. I mixed it with a box of Penne pasta (half cooked - about 8 minutes) and put in casserole dish. I topped with a thin layer of Italian bread crumbs and covered with foil to bake. OMG! This is definitely a keeper! Read More

Helpful

(6)

Heather Pulley

10/08/2014

I thought this was quite good. I used Saltines instead of Ritz because that's what I had but otherwise stuck to the recipe. I was a bit worried that the squash wouldn't be soft enough but it was fine. It's pretty salty with the crackers so I don't think you need to add the extra salt. Read More

Helpful

(4)

Punkle Mike

01/23/2015

I completely deviated from the original recipe. I sauteed the onion with the ground turkey then added the butternut squash and a can of stewed tomatoes. I also added garlic and onion powder to the egg mixture and covered the casserole with 2 cups of the mozzarella cheese and breadcrumbs since I didn't have the crackers. (Next time I would use crackers.)I had 2 servings. Read More

Helpful

(3)

Amber Bennett Stanley

09/22/2015

This was delicious! I made some substitutions to make this South Beach friendly. I added salt pepper and some onion powder to the squash mixture while it was cooking. I subbed in Swiss for mozzarella because that's what I had on hand but I think it was a crucial change. I omitted the Ritz crackers and subbed almond meal. I added garlic powder paprika salt pepper and Italian seasoning to the almond meal then tossed it with a couple of tablespoons of melted butter before topping the casserole. The sweetness of the almond meal was a nice compliment to the squash. So SO good! I think turkey sausage would also be delicious. Thanks so much for a great recipe! Read More

Helpful

(2)

Lisa Beckrow

09/18/2015

I followed Kristen's recipe but used unflavored almond milk instead. Also when I bought Ritz Crackers the new "Everything" variety (like "Everything" bagels) was on sale. This worked really well and gave a little extra zing to the dish. I made the casserole to take to a friend but it smelled and looked so good I made one for myself too! Great "lighter" casserole with a lot of flavor. Read More

Helpful

(2)

mlwilson7090

07/27/2015

Could not imagine what these flavors would be like combined. Turned out to be a lovely sweet/savory combination. And easy preparation! Bought the precut squash from Trader Joes and cut them into smaller cubes. Whole family liked it! Read More

Helpful

(1)

M.E. Thomson

09/08/2016

Helpful

(1)

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Nutritional Information

Kristin's Turkey Butternut Squash Casserole

Servings Per Recipe: 6
Calories: 509

% Daily Value *

protein: 52 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 48 %

saturated fat: 57 %

cholesterol: 51 %

vitamin a iu: 109 %

niacin equivalents: 73 %

vitamin b6: 23 %

vitamin c: 19 %

folate: 8 %

calcium: 27 %

iron: 19 %

magnesium: 15 %

potassium: 12 %

sodium: 32 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Kristin's Turkey Butternut Squash Casserole

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Linda T

10/09/2014

This was yummy. I added some fresh spinach... just because. I added some red pepper flakes to the leftovers and though that was an improvement.. will add those next time I made this as well

Helpful

(15)

Nicole Durso