Ingredients
Units
Scale
- 1 tablespoon butter
- 1/2 large sweet onion diced
- 2 teaspoons crushed or minced garlic
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 3/4 teaspoon poultry seasoning
- freshly ground black pepper to taste
- 1 pound butternut squash diced (I usually buy it pre-cut.)
- 8 ounces frozen chopped spinach thawed and squeezed dry
- 8 ounces frozen hash brown potatoes
- 2 tablespoons all purpose flour (spelt or gluten-free flour are OK)
- 1 1/2 cups milk
- 1/2 cup shredded parmesan cheese divided
Instructions
- Preheat oven to 400 degrees F. Spray 8 x 11″ or 9 x 13″ pan with cooking spray, and set aside.
- Meanwhile, in a large mixing bowl, add squash, spinach, and potatoes.
- Melt butter in a skillet over medium-high heat. Add onion, and stir fry 3-5 minutes until translucent. Stir in garlic, then add turkey, salt, poultry seasoning, and pepper. Stir and cook, breaking up the meat into small pieces as it browns.
- Sprinkle flour over the meat, and stir to coat. Stir in milk, and bring mixture to a simmer, stirring often. Sauce will thicken after a couple minutes of simmering.
- Turn off heat, and stir in 1/4 cup parmesan cheese. Pour meat mixture into bowl with squash and potatoes. Stir well to combine.
- Spread mixture into prepared baking dish. Cover with foil, and bake for 30 minutes. Remove foil, and bake 20 minutes longer, or until a knife can be easily inserted into squash pieces.
- Sprinkle remaining 1/4 cup parmesan cheese over the casserole, and bake for 3-5 minutes longer. Serve warm.
- Prep Time: 20
- Cook Time: 50
- Category: Casseroles, Dinner, Poultry
- Cuisine: American