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Kristin's Turkey Butternut Squash Casserole

Kristin Ferguson

"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 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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 g fat; 31.9 g carbohydrates; 26 g protein; 152 mg cholesterol; 793 mg sodium. Full nutrition

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Read all reviews 22
  1. 24 Ratings

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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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...