Cookerati

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.