Butternut Squash Casserole

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 Butternut Squash Casserole


  •     3 1/2 cups peeled and cubed butternut squash

  •     1/2 cup chopped onions

  •     1 lb raw extra-lean ground turkey

  •     1/2 tsp minced garlic

  •     dash of garlic powder

  •     dash of onion powder

  •     dash of black pepper

  •     3/4 cup fat-free gravy

  •     1 1/2 cup frozen mixed veggies

  •     1 tbsp light whipped butter or light buttery spread

  •     1/4 tsp salt


  1. Preheat oven to 400 degrees.

  2. Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover bowl and cook squash in the microwave for 12 to 14 minutes, until squash is soft. (I steamed mine on the stove.)

  3. Meanwhile, in a medium pan over medium heat, cook onions until slightly browned (2 to 3 minutes).

  4. Add the turkey, minced garlic, garlic powder, onion powder, and black pepper to the pan. Stir well. Cook until meat is browned.

  5. Drain any excess liquid from the pan. Place meat/onion mixture in a casserole dish. (I used a 9×13 and everything seemed really spread thin. This probably should have gone in my 9×9.) Pour gravy evenly over the mixture. Spread the mixed veggies on top and then set dish aside.

  6. Once squash is cooked, drain excess water and mash well. Add butter and salt to the squash and then mix thoroughly. Layer the mashed squash on top of the veggie layer.

  7. Bake in the oven for 20-25 minutes (until crust looks slightly crispy).