Kristin's Turkey Butternut Squash Casserole

Kristin's Turkey Butternut Squash Casserole

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Kristin Rogers 0

"I got this recipes from member Mildred Sherrer, Fort Worth, Texas. This is my very tweaked version that cuts some of the fat and calories. I think this is a great recipe for a family."
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50 m servings 509 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 793 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
  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.
  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.
  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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This was yummy. I added some fresh spinach... just because. I added some red pepper flakes to the leftovers and though that was an improvement.. will add those next time I made this as well

My husband is so picky so i wouldnt tell him what i was making, as i was sure he would think it sounded gross. I had the ingredients on hand and wanted to use up some squash and ground turkey. I...

I thought this was quite good. I used Saltines instead of Ritz because that's what I had, but otherwise stuck to the recipe. I was a bit worried that the squash wouldn't be soft enough, but it...

I completely deviated from the original recipe. I sauteed the onion with the ground turkey, then added the butternut squash and a can of stewed tomatoes. I also added garlic and onion powder to ...

I followed Kristen's recipe but used unflavored almond milk instead. Also, when I bought Ritz Crackers, the new "Everything" variety (like "Everything" bagels) was on sale. This worked really...

It was a huge hit at my house, even with my picky husband!! Everyone went back for seconds!!

Love that I can make it mostly paleo...crackers add a nice touch!

I was desperate for something to make so I put in ground turkey and butternut squash, thinking it was hopeless. I found this recipe first. I had already baked the squash, so I just cut it up and...

This was delicious! I made some substitutions to make this South Beach friendly. I added salt, pepper and some onion powder to the squash mixture while it was cooking. I subbed in Swiss for mozz...

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