Quick and traditional winter holiday meal with no chopping or peeling involved.
Defrost the turkey breast a day in advance by leaving it in the refrigerator. If wanting to thaw faster place the unopened package in cold tap water for 3-5 hours, changing water every 30 minutes. It's important to change the water consistently to keep the turkey cold.
Preheat the oven to 375 degrees. During this time bring the turkey breast to room temperature.
Remove the defrosted turkey from its packaging. You will notice it comes seasoned and marinated. Place the turkey breast on top of the stuffing mold. Cover the turkey and stuffing in aluminum foil.
Bake for ~45 minutes or until breast is at an internal temperature of 165F. During the 30 minute mark I would check to see how the green beans are doing to avoid drying them out. The butternut squash should be lightly browned.
Remove the pan from the oven and let cool for 5-10 minutes. Slice the turkey breast lengthwise and plate alongside the butternut squash, stuffing, and green beans.
Use the gravy packaging included with the turkey breast. I suggest swapping the liquid for half water and half chicken broth. The gravy mixture already has sodium, and you don't want to double the amount with salt from the chicken broth.