There is something magical about the smell of sage on a crisp autumn evening.
You want a meal that feels like a hug but stays healthy and light.
This high protein butternut squash bake is exactly what your family needs right now.
Why You’ll Love This Recipe
This dish is a total powerhouse for your busy weeknights. It packs a massive protein punch without feeling heavy.
The blended cottage cheese creates a dreamy, creamy sauce every time. It is perfect for a healthy reset after a long weekend.
Your holiday guests will love this as a lighter side dish too. It is budget-friendly and uses simple pantry staples.
Simple Method
Making this dinner is much easier than it looks. You simply roast, sauté, and blend.
The blender does all the hard work for the sauce. Even beginners can master this one-pan wonder with ease.
Ingredients You’ll Need
These ingredients highlight seasonal produce at its absolute best.
- 1.5 lbs extra lean ground turkey (99% lean)
- 4 cups butternut squash, peeled and cubed into 0.5-inch pieces
- 2 cups low-fat cottage cheese (2%)
- 1 cup liquid egg whites
- 0.5 cup grated Parmesan cheese
- 3 cups fresh baby spinach, chopped
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 0.5 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Step-by-Step
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, half the salt, and half the pepper on a parchment-lined sheet pan.
- Roast squash for 22 minutes or until fork-tender and slightly caramelized.
- In a large skillet over medium-high heat, sauté the diced onion and minced garlic until translucent, then add ground turkey and cook until browned and fully cooked through.
- In a high-speed blender, combine the cottage cheese, egg whites, dried sage, nutmeg, and remaining salt and pepper; process until completely smooth.
- In a large mixing bowl, fold together the roasted squash, cooked turkey, and chopped baby spinach.
- Transfer the mixture into a 9×13 inch baking dish and pour the blended cottage cheese sauce evenly over the surface.
- Top with grated Parmesan cheese and bake at 375°F (190°C) for 20-25 minutes until the protein binder is set and the cheese is golden.
- Allow the dish to rest for 10 minutes to firm up before slicing into four equal servings.
Best Ways to Enjoy It
Serve this warm with a crisp green side salad. It pairs beautifully with balsamic vinaigrette and toasted pecans.
Pack into containers for easy weekday lunches at the office. Set the table, light a candle, and enjoy this cozy comfort food.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to four days.
Reheat individual portions in the microwave for two minutes. For the best texture, use a 350°F oven for 15 minutes.
Make the turkey and squash the night before for stress-free cooking. This dish also freezes well for up to three months.
Recipe Tips
- Don’t skip the 10-minute resting time before slicing.
- Use pre-cut squash from the store to save prep time.
- Avoid over-blending the sauce to keep it from getting bubbly.
- Swap ground turkey for ground chicken if you prefer.
- For Thanksgiving, double the batch to feed a larger crowd.
- Add a handful of toasted pumpkin seeds for extra crunch.
- Make sure the squash is fork-tender before mixing it in.
Ways to Switch It Up
- In summer, swap butternut squash for zucchini and bell peppers.
- Swap dried sage for fresh thyme for a brighter herb flavor.
- Use kale instead of spinach for a heartier texture.
- Add a pinch of cayenne pepper for a spicy kick.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the entire dish a day early. Store it covered in the fridge and bake when ready.
Will my kids actually eat this?
Most kids love the mild flavor and the cheesy topping. It is a great way to hide extra veggies!
Can I use frozen squash?
Frozen squash works well if you roast it directly from frozen. Just add a few extra minutes to the roasting time.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
High Protein Butternut Squash Bake
Ingredients
- 1.5 lbs extra lean ground turkey (99% lean)
- 4 cups butternut squash, peeled and cubed into 0.5-inch pieces
- 2 cups low -fat cottage cheese (2%)
- 1 cup liquid egg whites
- 0.5 cup grated Parmesan cheese
- 3 cups fresh baby spinach, chopped
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 0.5 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, half the salt, and half the pepper on a parchment-lined sheet pan.
- Roast squash for 22 minutes or until fork-tender and slightly caramelized.
- In a large skillet over medium-high heat, sauté the diced onion and minced garlic until translucent, then add ground turkey and cook until browned and fully cooked through.
- In a high-speed blender, combine the cottage cheese, egg whites, dried sage, nutmeg, and remaining salt and pepper; process until completely smooth.
- In a large mixing bowl, fold together the roasted squash, cooked turkey, and chopped baby spinach.
- Transfer the mixture into a 9x13 inch baking dish and pour the blended cottage cheese sauce evenly over the surface.
- Top with grated Parmesan cheese and bake at 375°F (190°C) for 20-25 minutes until the protein binder is set and the cheese is golden.
- Allow the dish to rest for 10 minutes to firm up before slicing into four equal servings.
