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Preheat oven to 375 F.
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Brown turkey with spices, Worcestershire and hot sauce in a large skillet over medium heat.
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When its about halfway cooked, mix in pureed butternut squash.
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Cook for about 3 more minutes.
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Add ketchup and let it cook on low heat until meat is done.
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Add salt and pepper to taste.
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Add cooked turkey into the frozen pie crust.
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For the topping, whisk eggs, milk, seasoning and Worcestershire sauce together in a bowl until well combined.
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Measure the shredded cheddar cheese into a large measuring cup.
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Pour egg mixture on top of the cheese in the large measuring cup and mix thoroughly.
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Evenly spoon topping over the meat mixture in the pie crust.
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Bake at 375 F for about 25-30 minutes.
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Serve hot, or freeze individual slices for a later time.
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Notes: 1.
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You can either use fresh, canned or Green Giants Veggie Blend-Ins butternut squash.
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2.
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To make fresh pureed butternut squash, half a squash lengthwise.
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Use a spoon to scoop out all seeds.
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Add 3/4 cup water to a large glass baking dish and place squash inside, facing down.
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Cover with foil and cook on 400 F for about 35-40 minutes.
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Squash is done when it is fork tender.
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Once squash is cooked, spoon out the inside into a blender.
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Add 1 tablespoon chicken broth to the squash, and puree in blender.
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Use immediately or freeze in an ice cube tray.
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Each ice cube is roughly one ounce, so this makes measuring after it is frozen very easy.
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3.If you are cooking for someone with gluten intolerance, substitute the standard pie crust for a gluten-free one.
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4.
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Reheating Instructions: Preheat oven to 350 F. Place frozen cheeseburger pie in a greased glass baking dish.
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Cover with foil and bake for 25 minutes or until warm.
