Turkey, Butternut Squash, and Mascarpone Rice Casserole
**Note: If unable to use mascarpone cheese (I know it can be pricey and harder to find) you can use 4 oz of cream cheese and 2 Tbsp heavy cream in the sauce.**
Course Main Course
Keyword casserole, leftover, turkey
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Lyuba Brooke
About .75 lb cooked turkey meat
1cupjasmine or basmati ricedry
1 1/2cupsdiced butternut squash
1 1/4cupschicken stock
1Tbspdiced fresh rosemary
1 1/2cupsof shredded Monterrey Jack cheese
Cook rice according to the package instructions and set aside when it's cooked. Add diced turkey meat to rice.
Preheat oven to 350 and grease a 1.5 or a 2 quart casserole dish.
In a medium sauce pot, over medium heat, melt butter and add minced onion and diced butternut squash. Saute for a couple of minutes and add stock. Cook over medium heat until butternut squash is cooked. You can choose to blend this mixture or leave it chunky.
Add pressed garlic, rosemary and salt.
Add mascarpone cheese and slowly stir until cheese is melted.
Pour butternut squash mixture into rice and turkey and mix until all evenly incorporated. Transfer turkey/rice mixture into the casserole dish and spread it evenly. Top with shredded Monterrey Jack cheese.
Bake for 15-17 minutes. (You can turn on the broiler for a few seconds to get top cheese layer nicely golden.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.