4 servings
Ingredients:
3 cups uncooked butternut squash
1/2 tsp table salt
1/2 cup uncooked onion, chopped
1/2 cup uncooked celery, chopped
1 tsp minced garlic
1 pound ground turkey breast
1 tbsp worcestershire sauce
1 tsp poultry seasoning
1/2 cup fat free beef broth
1 1/2 cups frozen mixed vegetables, thawed
4 1/2 tbsp fat free cream cheese
1 tsp garlic powder
1 tsp dried thyme
1 egg
Directions:
Preheat oven to 400F. Spray a square 8"x 8" pan. Set aside.
Peel, seed and roughly chop the butternut squash (around 2 1/2 - 3 cups). Add to a pot, cover with water, add salt and boil until fork tender.
Drain and mash, leaving a few lumps for a more rustic look. Set aside to cool.
Spray a large skillet, heat over medium high heat, add the onions and celery. Cook for about 8-10 minutes. Add the garlic and cook for another minute.
Add the ground turkey, breaking it up with a spoon, cook until no longer pink and cooked through, approximately 10 minutes.
Add the worcestershire sauce and poultry seasoning. Stir. Add the beef broth and mixed vegetables. Stir. Cook until heated through.
Spread the turkey mixture into the prepared pan. Set aside.
To the cooled squash, add the fat free cream cheese, garlic powder, thyme and an egg. Mix.
Layer the mashed squash on top of the turkey mixture. Smooth the top. Season with salt and pepper.
Bake for 25-30 minutes.
Suggested Seving: Serve with poultry gravy.
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