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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!

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Servings: 6

Prep Time: 00:20

Cook Time: 00:25

Ingredients

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

Optional topping:

2 tbsp almond flour

1 garlic clove, minced

salt n pepper

Preparation

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!

Additional Notes

*Search "cashew cream" on my site for my cashew cream recipe.

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