Butternut Squash Casserole

This butternut squash casserole is warm, cozy, and loaded with fall favorites like butternut squash, pureed pumpkin, and fresh sage. It’s perfect for meal prep or your friendsgiving celebration!

Here’s what you’ll need:

1 lb pasta of choice, I recommend rigatoni or penne

1 medium butternut squash

2 cups spinach

1 lb ground turkey

1 shallot, chopped

1/2 tbsp fresh sage

1/2 tsp salt

oil for pan

Sauce:

15 oz can pumpkin puree

3/4 cup whole milk

1/2 cup ricotta

1/2 cup parmesan

Optional: additional 1/2 cup parmesan

Directions:

1. Preheat oven to 375F.
2. Prepare butternut squash by slicing off the butt and the stem and peeling the skin. Slice the peeled squash in half lengthwise and remove the seeds and guts. Cube into roughly 1-inch sized pieces. Drizzle lightly with oil and a pinch of salt, place in an even layer on a baking sheet, and bake for 20 minutes, or until butternut is fork tender.
3. Meanwhile, preheat medium saucepan to medium heat. Add oil and shallot and cook for 4-5 minutes, stirring frequently until shallot is translucent and soft. Add ground turkey, sage, and salt and brown, stirring frequently until turkey is cooked through.
4. Stir in spinach to turkey and allow to wilt, 1-2 minutes.
5. Prepare pasta. Fill large stockpot with water and bring to a boil. Add pasta and cook for 1-2 minutes less than required cook time – we don’t want the pasta to be overdone when it’s baked!
6. Strain pasta in a large colander and rinse with cold water.
7. Prepare sauce. Add all sauce ingredients to a small pot over medium-low heat. Allow cheese to melt and sauce to homogenize, stirring frequently for 5-6 minutes.
8. Add pasta, ground turkey mixture, butternut squash, and sauce to a 9×13 inch pan, top with additional parmesan, and bake uncovered for 25 minutes.
9. Serve warm and enjoy this loaded butternut squash casserole!

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Butternut Squash Casserole

This butternut squash casserole is cheesy, veggie-filled, and loaded with fall flavors like fresh sage and pumpkin!

Servings: 12

Author: Maddie Augustin

Ingredients

• 1 lb pasta of choice I recommend rigatoni or penne
• 1 medium butternut squash
• 2 cups spinach
• 1 lb ground turkey
• 1 shallot chopped
• 1/2 tbsp fresh sage
• 1/2 tsp salt
• oil for pan
• Sauce:
• 15 oz can pumpkin puree
• 3/4 cup whole milk
• 1/2 cup ricotta
• 1/2 cup parmesan
• Optional: additional 1/2 cup parmesan

Instructions

1. Preheat oven to 375F.
2. Prepare butternut squash by slicing off the butt and the stem and peeling the skin. Slice the peeled squash in half lengthwise and remove the seeds and guts. Cube into roughly 1-inch sized pieces. Drizzle lightly with oil and a pinch of salt, place in an even layer on a baking sheet, and bake for 20 minutes, or until butternut is fork tender.
3. Meanwhile, preheat medium saucepan to medium heat. Add oil and shallot and cook for 4-5 minutes, stirring frequently until shallot is translucent and soft. Add ground turkey, sage, and salt and brown, stirring frequently until turkey is cooked through.
4. Stir in spinach to turkey and allow to wilt, 1-2 minutes.
5. Prepare pasta. Fill large stockpot with water and bring to a boil. Add pasta and cook for 1-2 minutes less than required cook time - we don't want the pasta to be overdone when it's baked!
6. Strain pasta in a large colander and rinse with cold water.
7. Prepare sauce. Add all sauce ingredients to a small pot over medium-low heat. Allow cheese to melt and sauce to homogenize, stirring frequently for 5-6 minutes.
8. Add pasta, ground turkey mixture, butternut squash, and sauce to a 9x13 inch pan, top with additional parmesan, and bake uncovered for 25 minutes.
9. Serve warm and enjoy!