Cheeseburger in Pie-adise

Preheat oven to 375 F.

Brown turkey with spices, Worcestershire and hot sauce in a large skillet over medium heat. When it’s about halfway cooked, mix in pureed butternut squash. Cook for about 3 more minutes. Add ketchup and let it cook on low heat until meat is done. Add salt and pepper to taste.

Add cooked turkey into the frozen pie crust.

For the topping, whisk eggs, milk, seasoning and Worcestershire sauce together in a bowl until well combined. Measure the shredded cheddar cheese into a large measuring cup. Pour egg mixture on top of the cheese in the large measuring cup and mix thoroughly.

Evenly spoon topping over the meat mixture in the pie crust. Bake at 375 F for about 25-30 minutes. Serve hot, or freeze individual slices for a later time.

Notes:
1. You can either use fresh, canned or Green Giant’s Veggie Blend-In’s butternut squash.
2. To make fresh pureed butternut squash, half a squash lengthwise. Use a spoon to scoop out all seeds. Add ¾ cup water to a large glass baking dish and place squash inside, facing down. Cover with foil and cook on 400 F for about 35-40 minutes. Squash is done when it is fork tender. Once squash is cooked, spoon out the inside into a blender. Add 1 tablespoon chicken broth to the squash, and puree in blender. Use immediately or freeze in an ice cube tray. Each ice cube is roughly one ounce, so this makes measuring after it is frozen very easy.
3.If you are cooking for someone with gluten intolerance, substitute the standard pie crust for a gluten-free one.
4. Reheating Instructions: Preheat oven to 350 F. Place frozen cheeseburger pie in a greased glass baking dish. Cover with foil and bake for 25 minutes or until warm.