Comida Kraft
Recipe Box

Autumn Squash Pie

Prep Time
20
min.
Total Time
45
min.
Servings

10

Frankly, it doesn't need to be autumn for you to enjoy this savory squash pie. But you will need ground turkey and a beautiful butternut squash.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • In a large pot, bring water to a boil.
  • Peel the squash with a potato peeler or knife, remove the seeds and cut into medium slices.
  • Once the water starts to boil, add the squash.
  • The squash is ready when soft and tender when pierced with a knife.
  • While the squash is cooking, heat a frying pan and add a 1 tsp of olive oil.
  • Add chopped onion and minced garlic cloves.
  • Once onion and garlic are golden, add the turkey, season to taste. Cook at medium, stirring occasionally, until the meat is well cooked and separated.
  • Once the squash is tender, place it in large bowl and mash into a puree. (I mashed them by hand but you can also mash with a mixer.)
  • Add a pinch of nutmeg to the squash puree (or to taste) and the PHILADELPHIA Cream Cheese and mix until it forms a smooth and thick consistency.
  • Add the olives, eggs and Parmesan to cooked turkey. Mix all ingredients well so that the flavors combine together.
  • Place the turkey mixture in a baking dish.
  • Add the squash puree on top of the meat and garnish with the KRAFT Singles.
  • Carry the pie to the oven pre-heated at 350° F for about 7 minutes or until when the cheese is melted.
  • For round shape, use a clean, circular soup plate to cut out the pie.

Servings

  • 10

Nutritional Information

Serving Size 10
AMOUNT PER SERVING
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

K:66007v0:168872

>