Autumn Turkey, Butternut Squash, and Apple Casserole
Contributed by, BMC Nutrition Resource Center
1 teaspoon olive oil 1 pound ground turkey (93% lean) 2 cloves garlic, minced (2 teaspoons) 1/2 cup minced onion or 2 large shallots, minced 1/2 cup low-sodium chicken broth or dry sherry 1 medium butternut squash (about 1 ½ pounds), peeled, seeds removed, and cut into ½ inch dice (about 4 cups) 2 large apples, peeled, cored, and cut into ½ inch dice (about 2 cups) ¼ teaspoon ground pepper ¼ teaspoon salt 1 tablespoon chopped fresh sage, plus leaves for garnish ¼ cup crumbled gorgonzola or blue cheese
Preheat oven to 450 degrees. Spray a 2-quart baking dish with vegetable oil spray.
Heat oil in a 12-inch skillet over medium-high heat. Add ground turkey and brown evenly, about 5 minutes. Add onion and garlic and sauté another 2 minutes.
Add chicken stock or sherry to deglaze the pan.
Add diced squash, apples, pepper, salt and sage. Cover with a lid and simmer 10-15 minutes, stirring occasionally, until squash is fork-tender.
Place turkey mixture in baking dish. Sprinkle with cheese. Bake uncovered for 10 minutes, until cheese has melted and is lightly browned.
Garnish with sage leaves.