Description
Cooked quinoa, roasted butternut squash, and shredded turkey are mixed with gravy and cheese before baking until warm.
Ingredients
Scale
- 3 cups (420 g) cubed butternut squash, 3/4-inch pieces
- 2 tablespoons (30 ml) olive oil, divided
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 cup (170 g) uncooked quinoa, rinsed
- 1 1/2 cups (350 ml) low-sodium chicken broth
- 2 cups (280 g) cooked diced turkey or chicken
- 3 cups (90 g) baby spinach or kale
- 1/2 cup (120 ml) turkey gravy
- 1/2 cup (130 g) cranberry sauce
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups (170 g) grated fontina cheese, divided
- 1 clove garlic, minced
- 1/4 cup (15 g) panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Lightly grease a 2-quart baking dish.
- Place the butternut squash on the baking sheet. Drizzle with 1 tablespoon (15 ml) of olive oil. Add the cinnamon, 1/4 teaspoon of salt, and a pinch of black pepper. Toss to coat and spread into an even layer. Roast for 25 to 30 minutes, stirring halfway, until tender.
- While the squash roasts, combine the rinsed quinoa and chicken broth in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let it rest off the heat for 5 minutes, then fluff with a fork.
- In a large bowl, mix the cooked quinoa, roasted squash, cooked turkey, spinach, gravy, cranberry sauce, thyme, and half of the fontina cheese. Add the remaining 1/4 teaspoon of salt and pepper to taste. Mix well.
- Transfer the mixture to the prepared baking dish. Spread it out evenly and top with the remaining fontina cheese.
- Heat the remaining 1 tablespoon (15 ml) of olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the panko breadcrumbs and toast for 2 minutes until lightly browned.
- Sprinkle the toasted breadcrumb mixture evenly over the casserole.
- Bake for 25 minutes, or until the cheese is melted and the casserole reaches a safe internal temperature of 165°F (74°C). Serve warm.
Notes
- Always heat dishes containing previously cooked poultry to an internal temperature of 165°F (74°C) to ensure food safety.
- If your leftover turkey or chicken is dry, add an extra splash of chicken broth or gravy to the filling mixture.
- Rinsing the quinoa under cold water before cooking removes its natural saponin coating, which can taste bitter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American