Butternut Squash and Sage Turkey Casserole

Name: Butternut Squash and Sage Turkey Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 7 servings
Cuisine: American
Ingredients: 1 pound ground turkey (raw); 1 pound butternut squash (peeled, cut into 1/2-inch cubes); 1 yellow onion (medium, diced); 4 cup baby kale; 12 large eggs; 0.5 cup canned coconut milk (unsweetened); 1 tablespoon fresh sage (minced); 1 teaspoon dried thyme; 1 tablespoon olive oil; 0.75 teaspoon salt; 0.5 teaspoon black pepper

Herb-seasoned ground turkey, caramelized butternut squash cubes, and earthy kale baked into a wholesome morning egg casserole.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 7
Cuisine: American
Difficulty: Easy
Cost: $2.59/serving

Dietary

Gluten-Free
Dairy-Free
Paleo
Whole30
Low-Sugar
Low-Calorie
Soy-Free
Low-Carb
High-Protein

Ingredients

1 pound ground turkey (raw)
1 pound butternut squash (peeled, cut into 1/2-inch cubes)
1 yellow onion (medium, diced)
4 cup baby kale
12 large eggs
0.5 cup canned coconut milk (unsweetened)
1 tablespoon fresh sage (minced)
1 teaspoon dried thyme
1 tablespoon olive oil
0.75 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 375°F and lightly oil a 9x13-inch baking dish.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb cubed butternut squash and 1 diced yellow onion. Cook for 8 minutes until squash begins to soften and edges are lightly browned. Spread into the baking dish.
In the same skillet over medium heat, add 1 lb ground turkey, 1 tablespoon minced sage, 1 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 minutes, breaking into crumbles, until browned. Add 4 cups baby kale and toss for 1 minute until wilted, then add all to the baking dish.
In a large bowl, whisk 12 large eggs with 1/2 cup canned coconut milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Pour the egg mixture over the turkey, squash, and kale in the baking dish, smoothing the top.
Bake for 28 to 32 minutes until the center is completely set. Allow to rest for 5 minutes before slicing into 7 equal pieces.

Notes

Makes an ideal Sunday meal-prep dish. Slice into 7 portions and keep refrigerated in an airtight container for weekday mornings.

Nutrition (per serving)

Calories: 315
Protein: 24.6 g
Carbohydrates: 11.3 g
Fat: 19.1 g
Fiber: 2.5 g
Sodium: 441 mg
Saturated Fat: 6.8 g
Sugar: 3.1 g
Cholesterol: 382 mg