Just a little bit of turkey goes a long way in this casserole - the butternut squash is the real star. Barley adds some great texture, and the feta gives it a nice bite. Altogether there’s quite a bit of cooking time, but you can split it up: go all the way through step 4, pour it into the baking dish, let it cool and refrigerate for up to 24 hours. Pop it in the oven for the final two steps half an hour before dinnertime. Click here to download the .pdf!
Butternut Casserole
