Creamy turkey, butternut squash, + sprouted rice casserole

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Creamy turkey, butternut squash + sprouted rice casserole
This recipe literally taste like fall in a casserole. I use cashew cream to make this dish creamy, as well as dairy free, gluten free & incredibly delicious!
  • 1.5 lbs Ground turkey
  • 1 cup, chopped Butternut squash
  • 2, chopped Zucchini
  • 3, chopped Shallots
  • 2 cloves, minced Garlic
  • 2 tbsp Olive oil
  • 1.5 cups Precooked sprouted rice
  • 1 cup Cashew cream
  • 1/2 tsp Fresh ground nutmeg
  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tbsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
Preheat the oven to 350 & grease a casserole dish.Heat 1 tbsp oil in a large skillet over medium high heat. Add in shallots. Once slightly translucent, add in butternut squash & zucchini. Cook for another 5 minuets. Add in minced garlic & cook for 30 more seconds. Remove mixture from skillet & set aside.In the empty skillet, add in other tbsp of oil & ground turkey. While turkey is cooking, add in all your herbs & spices. Cook turkey until cooked through then add back in your veggie mixture, rice, & cashew cream. Transfer mixture to pre-greased casserole dish. In a small bowl mix together your almond flour, garlic & salt n pepper. Sprinkle on top of casserole & pop in the oven for 25 minutes. Enjoy!*Search "cashew cream" on my site for my cashew cream recipe.
Prep time: Cook time: Total time: Yield: 6 servings