Ground Turkey, Butternut Squash and Rice Bake
I came up with this yesterday after searching for squash recipes. I didn’t want a risotto, because although I love them, I didn’t want to stand over the stove. So I used a basmati/wild rice blend instead. I wanted it to be the whole meal, so I cooked up some ground turkey with onions and also threw in pumpkin seeds. Anyway, it was delicious, divine, best food recipe for a squash casserole bake I’ve made in a while (except for my spaghetti squash recipe – check it out). We loved it. This makes at least 4 servings.
Ingredients:
- 1 butternut squash – prepared
- 1 lb ground turkey
- 1 sweet onion
- 1 cup Texmati rice blend * (mix basmati and wild rice together if you don’t have the blend)
- 2 cups chicken stock
- salt
- pepper
- 1 tsp cinnamon
- 1 tsp nutmeg
- small handful of pumpkin seeds
Cooking Instructions:
Prepare squash as directed in previous post. Either roast, scoop and chop into small pieces, or peel, chop and roast. Squash should be about 1 inch or less in size. Cook ground turkey and sweet onion, salt and pepper, then drain. Cook up 1 cup rice blend with two cups chicken stock. Mix all together with a tsp nutmeg, a tsp of cinnamon and the pumpkin seeds. Put in baking dish and bake at 350 degrees for about 15 – 20 minutes.
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