2 lbs. butternut squash
1/2 c. chopped onion
2 tbsp. butter
2 1/2 c. herb-seasoned croutons
1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. cubed cooked turkey
1/2 c. (2 oz.) shredded sharp cheese

Halve squash and remove seeds. Place cut side down in shallow baking pan. Bake in 375 degree oven for 45 minutes or until tender. Remove pulp from squash, mash to measure 3 cups.

In saucepan cook onion in butter until tender. Stir in croutons, salt and pepper. Add broth, stir in squash and poultry. Turn into a 1 1/2 quart casserole. Wrap, label and freeze.

To serve, bake frozen casserole covered in 400 degree oven for 1 1/2 hours. Uncover. Top with cheese and bake 15 minutes more. Makes 5-6 servings.