Fall Potluck Casserole with Turkey and Squash
The Weary Chef
The Weary Chef
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  • 1 tablespoon butter 1/2 large sweet onion, diced 2 teaspoons crushed or minced garlic 1 pound ground turkey 1 teaspoon kosher salt 3/4 teaspoon poultry seasoning freshly ground black pepper, to taste 1 pound butternut squash, diced (I usually buy it pre-cut.) 8 ounces frozen chopped spinach, thawed and squeezed dry 8 ounces frozen hashbrown potatoes 2 tablespoons all purpose flour, (spelt or gluten-free flour are OK) 1 1/2 cups milk 1/2 cup shredded parmesan cheese, divided Instructions: Preheat oven to 400 degrees F. Spray 8 x 11" or 9 x 13" pan with cooking spray, and set aside. Meanwhile, in a large mixing bowl, add squash, spinach, and potatoes. Melt butter in a skillet over medium-high heat. Add onion, and stir fry 3-5 minutes until translucent. Stir in garlic, then add turkey, salt, poultry seasoning, and pepper. Stir and cook, breaking up the meat into small pieces as it browns. Sprinkle flour over the meat, and stir to coat. Stir in milk, and bring mixture to a simmer, stirring often. Sauce will thicken after a couple minutes of simmering. Turn off heat, and stir in 1/4 cup parmesan cheese. Pour meat mixture into bowl with squash and potatoes. Stir well to combine. Spread mixture into prepared baking dish. Cover with foil, and bake for 30 minutes. Remove foil, and bake 20 minutes longer, or until a knife can be easily inserted into squash pieces. Sprinkle remaining 1/4 cup parmesan cheese over the casserole, and bake for 3-5 minutes longer. Serve warm.



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