Turkey & Squash Casserole, SCD & Kid Friendly!
SCD Turkey & Squash Casserole
Our youngest absolutely loves squash! Preferably the orange varieties (butternut, acorn, pumpkin) and slowly roasted to bring out their sweet flavors. So, I try to give variety in our meals but also aim to keep the dish simple for me to make. I came up with this casserole the other night that has had them asking for more… just about every meal! It comes together really easy if you have leftover roasted squash and would freeze well if you were trying to plan ahead. So far, the dish is licked clean within a day or two at our house, so I have not been able to try out the freezing idea. If any one tries that, please let me know how it goes!
I am sure this casserole would go well with a hard cheese shredded and sprinkled on top instead of the crumb topping that I came up with. Our youngest still cannot have cheese, so I was going for something resembling crunchy potato chips on top… I recall my mom adding potato chips on the top of tuna noodle casserole when I was a kid. That was always my favorite part! So, this casserole is not only SCD and dairy free, it also has kid appeal!
SCD Turkey & Squash Casserole
Ingredients:
- 1 small onion, diced
- 2 Tbls olive oil
- 2 cups Roasted and Mashed Squash (such as Butternut, Acorn, or Pumpkin or any combination of those)
- 1 cup Ground Turkey, cooked
- 1/2 cup frozen peas, thawed
- 1/4 cup flaked coconut, unsweetened
- 1/4 cup ground sunflower seeds (or almond meal if you can tolerate it)
- 1/4 cup coconut oil
- 1 tsp dried parsley
- salt and pepper to taste
Method:
- Preheat oven to 375 degrees. Prepare a casserole dish by coating the bottom with a little bit of coconut oil.
- Saute onion in the olive oil until translucent and beginning to brown, about 5 minutes.
- In a separate bowl, stir together the squash, cooked turkey and the onions. Pour into a casserole dish and spread flat and smooth. You should have a layer about an inch thick.
- Spread the thawed peas over the top of the squash mixture.
- In a small bowl, combine the coconut, ground sunflower seeds, coconut oil and parsley with a fork. Sprinkle over the peas and then season with salt and pepper if you wish.
- Bake the casserole (uncovered) in the 375 degree oven for about 40 minutes or until heated through. Serve immediately.
