Ingredients Jump to Instructions ↓

  1. 1 medium butternut squash (about 2-1/2 pounds)

  2. 3/4 cup finely chopped onion

  3. 2 tablespoons butter

  4. 2 cups seasoned salad croutons

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon poultry seasoning

  7. 1/2 teaspoon pepper

  8. 2 cups cubed cooked turkey

  9. 1 cup chicken broth

  10. 1/2 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside. 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. 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. Yield: 4 servings.


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