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A golden brown high protein butternut squash bake in a white ceramic dish with melted parmesan on top.

High Protein Butternut Squash Bake

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 495 kcal

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.