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Turkey Butternut Squash Casserole

Author: Lisa Longley


  • 4 cups diced butternut squash
  • 1/2 TBSP extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tsp sage rub
  • 1 tsp dried thyme
  • 2 cloves garlic minced
  • 8 oz mezzi rigatoni
  • 2 TBSPs unsalted butter
  • 2 TBSPs all purpose flour
  • 1 cup skim milk
  • 1 1/2 shredded mozzarella divided
  • 2 cups cooked turkey


  • Preheat the oven to 425 degrees. Toss the butternut squash in olive oil, salt, sage, thyme, and garlic.
  • Bake on a silicon lined baking sheet for 35 minutes. Leave the oven on after removing the squash.
  • Cook the pasta according to package instructions.
  • In a sauce pan, melt the butter. Once it is completely melted, whisk in the butter. Continue cooking the butter/flour mixture until it is light brown, then slowly whisk in the milk, being careful not to add too much too quickly.
  • Remove the saucepan from the heat, and mix in 1 cup of the mozzarella until it is fully melted. Toss with the cooked pasta, the roasted squash, and the turkey, until it is all fully coated.
  • Spray an 9 by 9 casserole dish with cooking spray. Put the whole mixture into the casserole dish, top with 1/2 cup mozzarella.
  • Bake for 10 minutes in the 425 degree oven.