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Kristin's Turkey Butternut Squash Casserole

Rated as 4.56 out of 5 Stars

"I got this recipes from 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."
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50 m servings 509
Original recipe yields 6 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
  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.
  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.
  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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 509 calories; 31.2 31.9 26 152 793 Full nutrition

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Read all reviews 23
  1. 25 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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Least positive

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

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. I...

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...

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 usual...

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 ...

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...

I was desperate for something to make so I put in ground turkey and butternut squash, thinking it was hopeless. I found this recipe first. I had already baked the squash, so I just cut it up and...

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 mozz...

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...