A unique wonton wrapper recipe for those of us who want to create things from scratch. Make delightful mini dumplings with your favorite fillings using the wonton wrappers.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 9-inch casserole |
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 2 cups cubed butternut squash
- 1 medium onion, chopped
- 1 cup 1% milk
- 1 cup shredded mozzarella cheese
- ¼ cup butter, melted
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup crushed buttery round crackers (such as Ritz®)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
- Heat olive oil in a skillet over medium heat. Add ground turkey; cook and stir until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from the skillet.
- Whisk milk, mozzarella cheese, melted butter, eggs, salt, and pepper together in a bowl. Gradually stir milk mixture into turkey mixture. Transfer the skillet contents to the prepared baking dish. Sprinkle crushed crackers over casserole.
- Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.
- One average-sized butternut squash yields approximately 4 cups cubed squash. You can add a little more squash if desired. Save time by purchasing pre-cut squash.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 11 g |
| Sodium | 793 mg |
| Sugars | 6 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This was my 3rd time making this and I figured it was time to post my tweaks. I browned the turkey with a tablespoon of bacon grease and seasoned that meat with garlic salt, onion powder, fresh black pepper and dried sage. I used fresh butternut squash and its anywhere from 3-4 cups worth. I use a bigger casserole dish (see picture) and grease that with bacon grease before adding the mixture. Lastly, I use 1 full sleeve of Ritz crackers for the topping. It cooks for 30 minutes and what comes out is so darn good! If you have the Mexican hot sauce Valentina, try some on your serving. It pairs amazingly well. But the dish is very tasty just the way it comes out of the oven.
This was way better than I expected, and my super-picky tween even liked it! It kind of tastes like a quiche. I will definitely be making this again.
This casserole turned out excellent! My husband, who is a picky eater, loved it!
Very easy. I added spinach to mine. It was a little sweeter than I thought it would be. I would definitely add a little more salt or something to cut the sweet, like a little cayenne or paprika.
This recipe was good. I even used ground beef because I was out of turkey. I will definitely cook again.
Great mix of ingredients but the end result was rather bland. If I make it again, I would add the seasonings to the ground turkey, onion and squash mixture instead of the milk cheese mixture, so that the flavor better permeates the dish. Husband liked it with hot sauce on it:)
I loved it! I was very skeptical because my squash was hard but it cooked enough in the skillet and then in the oven. I hadn’t cooked butternut squash before. It’s a workout! Probably won’t use it much just for that reason.
It came out amazing! The whole family enjoyed this wonderful recipe.
I like this a lot! I substituted butter with unsweetened applesauce to decrease the fat. I didn’t put any crackers or breadcrumbs on top either and it’s still delicious.
I did not add the eggs, milk, and used bread crumb instead of cracker.
Great weeknight food option for the family.
This was little more breakfasty tasting than I was expecting, but not bad. It’s a little bland, so could use some garlic or other preferable spices. Worth a try because I needed to use ingredients on hand, probably won’t make again. It was interesting.
I used ginger, curry and turmeric in the squash and turkey mixture. Also I used chicken broth instead of milk for dairy free version. It turned out great!
Just add vegi’s as you see fit. Any cheese will do. I used the person’s suggestion to use Almond flour mixed with spices and butter to replace the crackers to make this more carb friendly.
This was a huge hit with my family!!!!! I followed the recipe exactly, except upped the meat to two pounds and adjusted the sauce measurements 1/2 again.
I made this tonight and it was delicious and easy to make. I made it as written except I used a honey nut squash – a miniature, sweeter version of butternut. I will definitely make it again.
This was easy to make and very tasty! I did it all in one pot from stove to oven. I will make it again.
Made with beef, Very tasty, but between the beef fat.and all the dairy fat in the eggs, milk, and cheese, it was too rich for my tastes. Next time, lower fat turkey or beef, low fat milk, egg yolks, and low fat mozzarella.
I made this exactly and after taking it out I felt like it was a rather bland recipe. I ended up throwing in quite a few slices to salvage it. If I did it again I’d add more and perhaps a cheese besides mozzarella to give it more flavor.
I did make this and it was awesome!! I was thinking of how to possibly reduce some calories by using nutri yeast on top instead of crackers. Next time! Will definately make again!!
Good and easy. May need a little more salt with the liquids next time.