Turkey, squash and wild rice hotdish

Heart Smart Gluten Free Low Sodium

The fiber in this recipe slows down the rise in blood glucose in your body, helping to prevent the tiredness so often felt after eating a large meal.


Nonstick cooking spray
2 tablespoons extra-virgin olive oil
1 1/2 medium butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, diced
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme (about 1 teaspoon ground)
1/2 teaspoon fresh sage (1/4 teaspoon ground)
1 teaspoon chopped fresh rosemary leaves (1/2 teaspoon ground)
1/8 teaspoon ground nutmeg
3/4 cup raisins
4 cups cooked diced turkey breast
3 cups cooked wild rice
1/2 cup grated parmesan cheese, divided


  1. Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet, heat oil over medium heat. Add squash, onion and black pepper. Sauté for 2 minutes or until onions appear clear. Cover and cook for 6 to 8 minutes, stirring occasionally. (Do not overcook. Squash should still have a slight firmness to it.) Stir in the thyme, sage, rosemary, nutmeg, raisins, turkey, rice and 1/4 cup cheese.
  3. Pour into prepared dish. Bake uncovered for 20 minutes. Remove from oven and sprinkle remaining cheese over the top. Bake for 5 more minutes.
  4. Allow to cool slightly and serve warm.

Makes 8 servings

Recipe contains: milk

Carb choices per serving: 2 1/2

First Published: 10/09/2017
Last Reviewed: 10/09/2017

turkey, squash, and wild rice and hotdish
You can prepare this hotdish ahead of time, cover with plastic wrap and foil, and freeze it (uncooked for up to 3 months). One day before you’re planning to serve it, place it in the refrigerator to thaw. Then simply bake and enjoy!
turkey squash and wild rice hotdish nutrition label