Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350 for 45 minutes.
Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.
In a large skillet, saute the onion in butter until tender. Stir in croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. 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. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
Originally Submitted
10/7/2009
0 Out of 5 from
0 reviews
You can add this Butternut Turkey Bake recipe to your own private DesktopCookbook.
