Butternut Squash Turkey Casserole

from 500 Treasured Country Recipes by Martha Storey

Ingredients

1 butternut squash (about 2 lbs)
¾ c. minced onions
2 Tbsp. butter
2 c. toasted croutons
½ tsp poultry seasoning
½ tsp salt
freshly ground black pepper
1 c. chicken broth
2 c. cooked diced turkey
½ c. shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Grease a 1 1/2–quart casserole.
   
2. Cut squash in half lengthwise and discard seeds. Bake, cut side down, in a baking pan for 50 to 60 minutes until squash is tender. Scoop out pulp and mash.
   
3. Sauté onion in butter. Add croutons, poultry seasoning, salt and pepper to taste. Add broth, mashed squash and turkey. Place mixture in the casserole. Bake for 20 minutes. Sprinkle Cheddar on top and return to oven until cheese is melted.

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