TURKEY MASCARPONE AND RICE CASSEROLE

• About .75 lb cooked turkey meat
• 1 cup jasmine or basmati rice, dry
• 2 Tbsp butter
• 1½ cups diced butternut squash
• ½ yellow onion
• 2 garlic cloves
• 1¼ cups chicken stock
• 4 oz mascarpone cheese
• 1 Tbsp diced fresh rosemary
• Salt
• 1½ cups of shredded Monterrey Jack cheese

Instructions

1. Cook rice according to the package instructions and set aside when it's cooked. Add diced turkey meat to rice.
2. Preheat oven to 350 and grease a 1.5 or a 2 quart casserole dish.
3. In a medium sauce pot, over medium heat, melt butter and add minced onion and diced butternut squash. Saute for a couple of minutes and add stock. Cook over medium heat until butternut squash is cooked. You can choose to blend this mixture or leave it chunky.
4. Add pressed garlic, rosemary and salt.
5. Add mascarpone cheese and slowly stir until cheese is melted.
6. Pour butternut squash mixture into rice and turkey and mix until all evenly incorporated. Transfer turkey/rice mixture into the casserole dish and spread it evenly. Top with shredded Monterrey Jack cheese.
7. Bake for 15-17 minutes. (You can turn on the broiler for a few seconds to get top cheese layer nicely golden.)