Turkey and Butternut Squash Bake

This recipe is gooooood. Even if you have never had squash, or if you think you don't like squash, this is really tasty. I altered a recipe from Better Homes and Gardens to make more of a casserole (and use up leftover turkey).

Turkey and Butternut Squash Bake

2 c. chopped turkey (cooked)
1 butternut squash, peeled, seeded, and cubed
2 T. olive oil
8 oz. dried extra-wide noodles
4 T. butter
1/2 onion, chopped
1 T. lemon juice
1 package light cream cheese
1/4 c. grated Parmesan cheese
salt and pepper
1 c. panko or bread crumbs (maybe a good use for leftover rolls?)

Preheat oven to 425. In a bowl, toss the squash cubes in the oil. Place in a rectangular baking dish and cook for 30 minutes, stirring twice.

Cook noodles according to package directions. Drain, set aside. In the same pot, melt 2 T. of the butter. Add the onions and stir. Cook the onions over medium heat until translucent. Stir in lemon juice. Add noodles to the onion mixture, then stir in the cream cheese, 1/2 of the Parmesan, and salt and pepper to taste. Mix in the cooked squash cubes and chopped turkey.

Put mixture in a baking dish, and top with the panko/bread crumbs and remaining butter and Parmesan. Bake uncovered for 30 minutes.