Turkey Squash Comfort Casserole

Turkey Squash Comfort Casserole

This is the ultimate comfort food casserole, only sans the canned cream soups, preservatives and processed ingredients.

It’s hot, meaty, creamy, and surprisingly veggie-packed. Also, it freezes well, which means you can make a double batch and stow away the extras for a busy week!

The addition of eggs and goat cheese (optional) along with the butternut squash gives this casserole a creamy texture without having to use canned soup. And while it feels and tastes like comfort food, it hides no less than seven greens and veggies.

You may know the Fab Four is a formula I created to ensure blood sugar stability and ditch dieting altogether. Protein, fat, fiber and greens are your ticket to calming hunger hormones and feeling energized and full for hours.

This casserole is the perfect example of how you can use the Fab Four to eat what you want while hitting your nutritional musts:

  • Protein → turkey, eggs
  • Fat → olive oil, coconut oil
  • Fiber and greens → butternut squash, spinach, tomatoes, onions, garlic, celery, parsley

Bookmark this one for the next time you’re craving something warm and homey but still want to stay on the wellness wagon!

  • Prep Time

    30 minutes

  • Total Time

    1 hour 20 minutes

  • Servings


  • Freezer Friendly



  • 1 lb of turkey
  • 2 cups of cubed butternut squash
  • 1/2 cup onion (chopped)
  • 1/2 cup celery (chopped)
  • 2 tbsp olive oil
  • 2 cup spinach (roughly chopped)
  • 1 cup chopped tomatos
  • 3 eggs
  • 4 tbsp italian seasoning blend
  • 1 tbsp smoked paprika (optional)
  • 1 tbsp pink salt
  • 1 tbsp coconut oil
  • 2 minced garlic cloves
  • Shredded goat or sheep cheese (optional)
  • Parsley to garnish


  1. Preheat oven to 350 degrees.
  2. Coat cubed squash with coconut oil. Place on a baking sheet and bake for 30 minutes.
  3. In a medium, add onion, garlic, olive oil and celery. Set fire to medium- low and stir continuously for 2-3 minutes to sweat onions and until garlic is aromatic. Be careful not to burn garlic.
  4. Add Turkey, Italian seasoning and salt. Turn heat to medium and cook meat thoroughly, breaking it into small ground bits and stirring to avoid burning the garlic.
  5. When turkey is cooked, add tomatoes, spinach and cooked squash and stir completely. Spinach will wilt and tomatoes will release juices.
  6. Take mixture off fire and pour off excess water.
  7. Pour into a 9×13 pyrex pan. Sprinkle with paprika and let cool for 10 minutes.
  8. In a small bowl, beat 3 eggs together and pour over the pyrex mixture. Use the fork to lightly mix the meat and veggie mixture with eggs.
  9. Optional, add shredded cheese to top or bake without cheese for a Paleo casserole.
  10. Bake Casserole for 20-30 minutes until cheese is golden and/or until eggs are set.