Turkey, Butternut Squash, and Mascarpone Rice Casserole
This is a great way to use up leftover turkey and definitely worth cooking turkey specially for this casserole. This rice casserole is loaded with turkey and cheesy butternut squash mixture.
This wonderful dish is not just inspired by Thanksgiving and leftover turkey but also by a heavenly dish I had at my anniversary dinner. My husband took me to a very nice little restaurant that I’ve been dying to try for a while and it was fantastic! For dinner, I had seared scallops over butternut squash and mascarpone risotto. The risotto was so delicious that I wanted to recreate it as soon as I got home. (Of course I didn’t do it as soon as I got home but soon after.)
I really wanted to share the risotto with you but then I remembered that risotto is not something that’s very popular for people to make at home. I know it’s a high-maintenance dish and I think that’s why many cooks try to avoid making it. Even though it’s hard to resist when going out to eat but, as my close friend put it, “it’s just too much of a pain making it at home.” I happen to think that risotto is totally worth an hour of stirring and if you are anything like me, I would be happy to email you the adjustment to this recipe to make it a risotto. Or, I will just go ahead an post the risotto recipe another day if I get enough demand. (Definitely let me know if you want that recipe!)
This casserole is definitely much, much simpler to make than a risotto but just as tasty. It’s a delicious way to use up your turkey leftovers. The creamy butternut squash “sauce” here is finger-licking-good and comforting. I prefer to use my immersion blender and puree the squash but you can always leave it chunky. Or you can even use a potato masher and mash the squash right in the sauce pot.
Turkey, Butternut Squash, and Mascarpone Rice Casserole
Ingredients
- 3/4 lb cooked turkey meat
- 1 cup jasmine or basmati rice dry
- 2 Tbsp butter
- 1 1/2 cups diced butternut squash
- 1/2 yellow onion
- 2 garlic cloves
- 1 1/4 cups chicken stock
- 4 oz mascarpone cheese
- 1 Tbsp diced fresh rosemary
- Salt
- 1 1/2 cups shredded Monterrey Jack cheese
Instructions
- 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.)
Nutrition
Check out these great recipes from other bloggers:
Black and White Turkey Chili from Inside BruCrew Life
Turkey Pesto Leftover from Pillsbury and Crazy for Crust
Turkey Cranberry Enchilada Melt from Running to the Kitchen
Slow Cooker Turkey and Potato Chowder from Baked By Rachel
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More Delicious Recipes From Me:
Cranberry Asiago Turkey Sliders
Turkey Cranberry and Brie Grilled Cheese
Thanksgiving Leftovers Breakfast Tart
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Exactly what I was looking for, used up all of my leftovers! Thank you.
Awesome! So glad you liked it!
This looks very creative, and I’ve got all the ingredients handy – if I make it fast!
Congratulations on your anniversary – and many more.
Have really enjoyed your blog since joining. Your ingredient combinations appeal to me. Thanks for sharing your recipes and beautiful photos. I also appreciate that you share links to other blogs and recipes. Not sure how I found you, but I’m already an avid follower. Thanks.
Thank you so much, Joyce!
I’m so happy to have you 🙂
I hope you will enjoy this as much as my family did.
Oh my, very creative, I’ll have to try this.
I really hope you will, Amy! It’s very tasty 🙂
Thank you!
Lyuba!!!!! Look at the title on your recipe card. You’re going to have to change it or it will be filed under dessert :-(. The recipe itself looks and sounds delicious. You’ll have to tell me the name of the restaurant when we go to SSI — we are only an hour away from you. Have a Happy Thanksgiving!!
Oh wow, I don’t even know how that happened, it’s usually automatic. Thank you, Marisa!!
It’s downtown Jax and it’s called The Wine Cellar. It’s lovely.
Happy Thanksgiving!
A lovely recipe for turkey. Thank you and Happy Turkey Day.
Thank you, Liz!
Happy Turkey Day to you as well 🙂