Average Rating: 4.083333TOTAL TIME: Prep: 70 min. Bake: 25 min.
YIELD: 4 servings.Ingredients
- 1 medium butternut squash (about 2-1/2 pounds)
- 3/4 cup finely chopped onion
- 2 tablespoons butter
- 2 cups seasoned salad croutons
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 2 cups cubed cooked turkey
- 1 cup chicken broth
- 1/2 cup shredded cheddar cheese
Instructions
- 1. Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes.
- 2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside.
- 3. In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.
- 4. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
Nutrition Facts
1-1/4 cups: 383 calories, 15g fat (8g saturated fat), 85mg cholesterol, 828mg sodium, 37g carbohydrate (7g sugars, 8g fiber), 28g protein.