Autumn Squash Pie

Ingredients

• 1 large butternut squash or 2 medium ones (3 4 lbs.)
• 1 teaspoon olive oil
• 1 medium onion
• chopped
• 3 cloves chopped garlic
• divided
• 2 pounds ground turkey
• ground nutmeg to taste
• 3 tablespoons PHILADELPHIA Cream Cheese
• 1 cup green olives
• sliced
• 3 hard-boiled eggs
• chopped
• 1/2 cup KRAFT Grated Parmesan Cheese
• 6 KRAFT White American Cheese Singles
• 20 spinach leaves for garnish (optional)

Instructions

1. In a large pot, bring water to a boil.
2. Peel the squash with a potato peeler or knife, remove the seeds and cut into medium slices.
3. Once the water starts to boil, add the squash.
4. The squash is ready when soft and tender when pierced with a knife.
5. While the squash is cooking, heat a frying pan and add a 1 tsp of olive oil.
6. Add chopped onion and minced garlic cloves.
7. Once onion and garlic are golden, add the turkey, season to taste.
8. Cook at medium, stirring occasionally, until the meat is well cooked and separated.
9. Once the squash is tender, place it in large bowl and mash into a puree.
10. (I mashed them by hand but you can also mash with a mixer.)
11. Add a pinch of nutmeg to the squash puree (or to taste) and the PHILADELPHIA Cream Cheese and mix until it forms a smooth and thick consistency.
12. Add the olives, eggs and Parmesan to cooked turkey.
13. Mix all ingredients well so that the flavors combine together.
14. Place the turkey mixture in a baking dish.
15. Add the squash puree on top of the meat and garnish with the KRAFT Singles.
16. Carry the pie to the oven pre-heated at 350 F for about 7 minutes or until when the cheese is melted.
17. For round shape, use a clean, circular soup plate to cut out the pie.