Butternut Turkey Casserole | Real Women Store Grub

Although I can’t seem to find a way to make butternut squash truly shelf stable. The freezer is a good place to store it when my garden is plentiful. I’ve found that peeling it with a vegetable peeler and then cubing it (remember to get rid of the seeds in the middle) before throwing it into a ziploc makes it ready and available all through the winter. When I need some for a recipe or a side dish I use my double broiler and in 15-20 minutes I have hot, soft squash! This is just one of the recipes I love to make with this frozen vegetable. Either leftover turkey from the big day or a can of turkey off the shelf are great in this and both are welcome at my table!

2 ½ lbs. Butternut Squash, frozen, peeled and cubed
¼ cup Dehydrated Onion
2 cups Croutons, seasoned
½ teaspoon Salt
½ teaspoon Poultry Seasoning
½ teaspoon Ground Pepper
1 can Diced Cooked Turkey, 12-14 oz. size, drained and flaked, about 1 1/2 cups
1 cup Chicken Broth, or 1 cup water and 1 tsp. bouillon
½ cup Freeze Dried Cheddar Cheese, placed in a small bowl and covered with water

Place cubed, peeled squash in a double broiler with water in the bottom pan. Bring water to a boil and cook for 15-20 minutes or until squash is tender. Mash squash and set aside.In a large pot stir together onion, croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes over medium heat. Stir in the squash, turkey and broth; heat through.Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350℉ for 20 minutes. Drain water from cheese. Sprinkle casserole with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.

Note: I do not always use freeze dried cheese. I store the amount I need to make my meals for a year and then I use fresh to cook with regularly. I will open a can to use it before it expires or to show a recipe like this to you all, but freeze dried usually last for many years and can just be stored and forgotten. At least for a little while!