Mmmm. Comfort food at its finest. The squash lends a subtle sweetness to this dish, and it’s a very warming dish on these cold winter days.
Swiss turkey butternut bake (adapted to be dairy-free from this recipe)
1 small onion, chopped
2 tablespoons margarine
1 medium butternut squash
1 pound ground white turkey
2 cups seasoned stuffing
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon brown sugar
6 slices soy Swiss cheese
Heat oven to 350 degrees F. Slice the butternut in half, lengthwise. Clean out the seeds and place face down in a baking pan. Add one cup of hot water and bake for about 45 minutes uncovered. Turn the squash over and bake for an additional 10 minutes until squash is baked completely. Scoop out the squash and set aside.
Saute the onion in the margarine in a large pan. Add the seasoned stuffing and cook for about 3 minutes more. Place in a dish.
Cook the ground turkey, adding the salt, pepper, and poultry seasoning. Stir and cook completely.
Add in the butternut, broth, brown sugar, and stuffing mix. Stir and heat through.
Move the pan to the oven and bake for about 25 minutes. Place the soy cheese slices over the top and continue baking an additional 10 minutes until the cheese is melted. Makes 6 servings.