A simple, flavorful, and nourishing dish that fits perfectly into your weeknight meal rotation. Roasted butternut squash adds a slight sweetness, balanced by ground turkey and white beans for a protein-packed meal. With its golden, cheesy topping, this casserole is both comforting and practical. Serve it with a crisp salad for a complete and balanced meal!
Preparation
10
min
Cooking
45
min
Portion
6
Ingredients
- 750 g (1 bag) frozen butternut squash
- ½ fresh cauliflower or 500 ml (2 cups) frozen cauliflower
- 2 shallots or 1 onion, thinly sliced, divided
- 15 ml (1 tbsp) Italian seasoning
- 15 ml (1 tbsp) olive oil, divided
- 454 g (1 lb) ground turkey
- 2 garlic cloves, minced
- 15 ml (1 tbsp) fresh sage, chopped
- Salt and pepper, to taste
- 125 ml (½ cup) white wine or chicken broth
- 1 can (540 ml) white beans, drained and rinsed
- 250 ml (1 cup) unsweetened soy beverage
- 60 ml (¼ cup) grated Parmesan
- 250 ml (1 cup) shredded light cheddar cheese, for topping
Preparation
- Preheat the oven to 400°F (200°C).
- In an oven-safe dish, combine the butternut squash, cauliflower, and half of the shallots. Drizzle with ½ tbsp olive oil, sprinkle with Italian seasoning, salt, and pepper. Roast for 20 minutes, stirring halfway through.
- Meanwhile, in a large pan over medium heat, heat the remaining olive oil and sauté the ground turkey with the garlic and remaining shallots. Season and cook until no longer pink.
- Deglaze the pan with white wine and let simmer for 2 minutes.
- Stir in the white beans, soy beverage, and Parmesan. Mix well and let simmer for 5 minutes.
- Pour the turkey mixture over the roasted vegetables in the baking dish and spread evenly. Top with shredded cheese.
- Bake for 15–20 minutes, until the cheese is golden and bubbly.
- Let rest a few minutes before serving.
Notes
Keeps for up to 3 days in the refrigerator or 3 months in the freezer.
Registered Dietitian Nutritionist in Quebec City
