Turkey, squash and wild rice hotdish
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!
Ingredients
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
Directions
- Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- 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.
- Pour into prepared dish. Bake uncovered for 20 minutes. Remove from oven and sprinkle remaining cheese over the top. Bake for 5 more minutes.
- 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*
Print recipe card
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).
