Kristin's Turkey Butternut Squash Casserole


  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 2 cups cubed butternut squash
  • 1onion, chopped
  • 1 cup 1% milk
  • 1 cup shredded mozzarella cheese
  • ¼ cup butter, melted
  • 2eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup crushed buttery round crackers (such as Ritz®)
  • Directions

  • Step 1

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


  • 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.

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