Turkey Tetrazzini with Butternut Squash Sauce
Print recipe| Meal type | Main Dish |
| Source | Elaine Gordon, a master of public health professional and a master certified health education specialist |
| Serving Size 1/5th the recipe | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 380 kcal | ||
| Protein | 22g | ||
| Total Carbohydrate | 34g | ||
| Sugars | 5g | ||
| Total Fat | 17g | ||
| Saturated Fat | 3g | ||
| Fibre | 3g | ||
| Sodium | 80mg | ||
Ingredients
- Kosher salt
- 5oz dried brown-rice spaghetti or whole-wheat spaghetti
- 5 tablespoons extra virgin olive oil
- 1/2 cup diced sweet onion
- 6 white button mushrooms, cleaned, stemmed and sliced (a scant 1 cup)
- 1/2 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1-2 clove garlic, coarsely chopped
- 1 medium shallot, coarsely chopped
- 1 cup butternut squash pieces
- 1/4 cup plain unsweetened almond milk
- 1/4 cup dry white wine or sherry
- 1/4 cup chicken broth
- 1 cup frozen peas
- 2 cups cooked, cubed white meat turkey
- 1 cup diced red bell pepper (optional)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
Directions
| 1. | |
| Preheat the oven to 350 degrees. Grease a medium casserole dish (11-cup volume) with cooking oil spray. | |
| 2. | |
| Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of kosher salt and the pasta; cook al dente according to the package directions. Drain. | |
| 3. | |
| Meanwhile, heat 1 tablespoon of the oil in a large saute pan over medium heat. Once the oil shimmers, add the onion, mushrooms, half of the sea salt and half of the black pepper, stirring to coat. Cook for 10 minutes, stirring occasionally; the onion should be translucent and the mushrooms should have released their juices. Remove from the heat. | |
| 4. | |
| Combine the garlic (to taste), shallot, squash, almond milk, wine, broth and the remaining sea salt and black pepper in a food processor. Pulse until well incorporated. With the motor running, gradually add the remaining 1/4 cup of oil to form a smooth, emulsified sauce. | |
| 5. | |
| Transfer the sauce to the saute pan with the onion-mushroom mixture; add the cooked pasta, peas, turkey and red bell pepper, if using, stirring to incorporate and coat evenly. Spoon into the casserole; sprinkle the cheese on top, if using. | |
| 6. | |
| Bake for 30 to 35 minutes, until lightly browned. | |