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These Creamy Butternut Squash Noodles Use a Smart, Time-Saving Trick

Save yourself some time in the kitchen and craft a delicious dish with an ingredient that's already sitting in your fridge.

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Pulling together a pasta dish that includes veggies, proteins and a homemade sauce can be time-consuming. But we’ve a little trick that’ll make the process both faster and more convenient. You just need leftovers!

With a little leftover turkey from your holiday feast, you can add seasonal veggies like kale and mushrooms to create a highly nutritious and well-rounded dinner. The turkey doesn’t need to be cooked or complicated; just shred your leftovers and add them into your saucepan so they can mingle with all of the other fresh ingredients.

And if you’ve never turned your turkey leftovers into a wonderfully creamy veggie-based pasta, you’ve been missing out. Our Creamy Butternut Squash Noodles with Turkey, Kale & Mushrooms rely on precooked turkey to save time and get dinner on the table in just minutes. But you’ll barely recognize your Thanksgiving main once you add in the wilted kale, fresh sage, meaty cremini mushrooms and a sprinkling of Parmesan cheese.

In fact, you might love this dish so much that it’s not just for Thanksgiving leftovers. If you have turkey hanging out in your fridge, you can easily turn to this recipe for a cozy, comforting meal.

Creamy Butternut Squash Noodles with Turkey, Kale & Mushrooms


  • 1 lb butternut squash, peeled and spiraled
  • EVOO, as needed
  • 1 small yellow onion, thinly sliced
  • sea salt and ground black pepper, to taste
  • 12 oz cremini mushrooms, sliced
  • 2 cups lacinato kale, cut into 2-inch pieces
  • 1 cup table cream (18%)
  • 1 1⁄2 cups shredded cooked turkey
  • 1 tbsp chopped sage
  • 1⁄4 tsp ground cayenne
  • 1⁄3 cup grated Parmesan + additional, for garnish


  1. Preheat oven to 375°F. On a baking sheet, toss squash in oil. Roast for 6 to 7 minutes, until almost tender.
  2. In a saucepan on medium-high, heat a splash of oil. Add onion and pinch salt and cook for 5 minutes. Add mushrooms and cook for 3 minutes. Add kale and cook until wilted. Add cream, turkey, sage, cayenne and Parmesan. Season with salt and pepper to taste. Simmer for 2 minutes until turkey is heated through.
  3. Top squash with turkey mixture and garnish with Parmesan.