Ingredients
1 medium butternut squash (about 2-1/2 pounds)3/4 cup finely chopped onion2 tablespoons butter2 cups seasoned salad croutons1/2 teaspoon salt1/2 teaspoon poultry seasoning1/2 teaspoon pepper2 cups cubed cooked turkey1 cup chicken broth1/2 cup shredded cheddar cheese
Preparation
Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes.
Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside.
In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
