Butternut Turkey Bake

• 1 medium butternut squash (about 2-1/2 pounds)
• 3/4 cup finely chopped onion
• 2 tablespoons butter
• 2 cups seasoned salad croutons
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 2 cups cubed cooked turkey
• 1 cup chicken broth
• 1/2 cup shredded cheddar cheese

1. Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350u0b0 for 45 minutes.
2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside.
3. In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.
4. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350u0b0 for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.

butternut squash, onion, butter, salad croutons, salt, poultry seasoning, pepper, turkey, chicken broth, cheddar cheese

Taken from www.tasteofhome.com/recipes/butternut-turkey-bake/ (may not work)