1 lb 93% ground turkey
1 medium butternut squash, peeled, halved lengthwise, seeded and chopped (about 3 cups)
1 large white onion, chopped
3 garlic cloves, minced
15 oz 100% pure pumpkin
10.50 oz goat cheese, crumbled, divided
1 ½ tsp ground turmeric
1 tbsp chopped fresh thyme plus additional for garnish
1
Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In large skillet, cook and stir turkey over medium heat 6 minutes or until browned; with slotted spoon, transfer to paper towel-lined plate.
2
In same skillet, cook squash and onion, covered, over medium heat 8 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant.
3
In large bowl, stir pumpkin, half the cheese, turmeric, thyme, turkey, squash mixture and 1/2 tablespoon kosher salt; spread in prepared dish, cover tightly with foil and bake 30 minutes.
4
Preheat broiler to high; top casserole with remaining cheese and broil 2 minutes or until top is lightly browned. Cut casserole into 6 pieces; garnish with thyme, if desired.
Ingredients
1 lb 93% ground turkey
1 medium butternut squash, peeled, halved lengthwise, seeded and chopped (about 3 cups)
1 large white onion, chopped
3 garlic cloves, minced
15 oz 100% pure pumpkin
10.50 oz goat cheese, crumbled, divided
1 ½ tsp ground turmeric
1 tbsp chopped fresh thyme plus additional for garnish