Butternut Squash & Turkey Casserole

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ½ cup or 360g

Directions

1. 1. Preheat oven to 350 degrees Fahrenheit. Spread butternut squash out on a cookie sheet. Dress with 1 Tbsp olive oil, sea salt, and pepper. Toss with your hands. Bake for 30 minutes. 2. Bring a large pot of water to a boil and add sea salt to season the water. Cook pasta as per package directions. Meanwhile, brown and cook the turkey sausage thoroughly in a pan. 3. Add squash to a food processor and puree. Add in nutmeg and Parmesan cheese. 4. Heat remaining olive oil up to medium heat. Add in garlic and onion and cook until fragrant. Add butternut squash puree along with vegetable broth. Cook for 5 minutes. 5. Top pasta and turkey sausage with butternut squash sauce. Garnish with Parmesan cheese and fresh sage.

Similar Foods

• Butternut Squash Black Bean Enchilada Casserole
• Stuffed Turkey Breasts with Butternut Squash and Figs
• Caramelized Butternut Squash
• Butternut Squash Hash
• Butternut Squash Fries
• Butternut Squash Fettucini Alfredo