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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!
Prep Time: 00:20
Cook Time: 00:25
1 1/2 lb organic ground turkey
1 cup chopped butternut squash
2 medium zucchini’s, chopped
3 shallots, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 1/2 cups precooked sprouted rice
1 cup cashew cream*
1/2 tsp fresh ground nutmeg
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried italian seasoning
1/2 tsp salt
fresh cracked pepper
2 tbsp almond flour
1 garlic clove, minced
salt n pepper
1Preheat the oven to 350 & grease a baking dish.
2Heat 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.
3In 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.
4Transfer 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.
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