Turkey Squash Casserole

The holidays bring stressful schedules, and we often neglect our diets by eating out or on the run. Stress can suppress our immune system and make us more vulnerable to the cold and flu season. I’m even more conscious of our diet during this time of year.

I love comfort foods when the weather cools down, so I whipped up this flavorful casserole with leftover turkey I froze from Thanksgiving and whatever vegetables I had in my fridge! I added kale to incorporate color and especially, a dark green veggie!!! And yes, it’s gluten-free…


1 butternut squash, sliced in half lengthwise

1 pd. of leftover organic free-range turkey, cubed

1/2 of an organic large red onion

2 large kale leaves, chopped

1/4 cup of vegetable broth

2 garlic cloves, minced

1 sprig of rosemary, chopped

1 Tbs. of coconut oil

1/4 tsp.. of sea salt

1/4 tsp. ground white pepper

2 Tbs. of grated Parmesan cheese


Preheat oven to 400 degrees.

Grease a baking sheet and place butternut squash cut side down and lightly oil the tops of the squash.

Bake for about 40 minutes until you can pierce with a fork.

Cool for about 30 minutes (enough so you can peel off skin and cut the squash into 1 inch cubes).

Heat coconut oil in a large saute pan.

Saute onions until caramelized.

Add kale and garlic, cook until kale begins to wilt.

Add turkey, squash, salt, pepper and rosemary and gently fold them into the mixture.

Add the vegetable broth and gently stir.

Add grated Parmesan and on top.

Bake in oven on 300 degrees for 5 minutes to melt cheese and help the flavors marry.

Bon appetite!


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