Turkey, squash and wild rice hotdish

Heart Smart Gluten Free Low Sodium

You can make this hotdish ahead of time, cover with plastic wrap and foil, and freeze it (uncooked) for up to 3 months. One day before you plan to serve it, place it in the refrigerator to thaw. Then bake and enjoy!


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
Option not included in nutrition facts*

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First Published: 10/09/2017
Last Reviewed: 12/23/2022

turkey, squash, and wild rice and hotdish

One medium butternut squash (about 2 lbs.) will give you about 3 cups of diced squash. You can also substitute frozen butternut squash cubes (thawed).

turkey squash and wild rice hotdish nutrition label