Name: Roasted Butternut Squash Casserole with Wild Rice
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup wild rice (uncooked); 1 ½ cup chicken broth; 1 pound butternut squash (chopped into 1-inch cubes); 1 Vidalia onion (sliced into wedges); 4 ounces sliced mushrooms; 3 sprigs rosemary; 2 tablespoons balsamic vinegar; 3 tablespoons olive oil (divided); 1 ½ teaspoon salt; 1 ½ cup heavy cream; 1 cup parmesan cheese (grated)

Get ready for a flavor-packed recipe with a roasted butternut squash casserole with wild rice! No canned shortcuts, just a whole lot of homemade goodness with only 15 minutes of prep time. Sweet butternut squash is roasted with onions and mushrooms and then baked with wild rice, cream and a little cheese. This squash casserole is not just a dish – it’s a warm, bubbling hug on your dinner table! Hearty enough for a main dish, or serve as a side.

A baking dish with butternut squash casserole.

Let’s Make a Wild Rice Casserole with Roasted Butternut Squash

Whether you serve this as a side dish or complete dinner, this recipe with butternut squash is sure to be a hit. Even my picky eaters love this vegetable dish. Roasted vegetables form the base which are so easy to make and roasting brings out their natural sweetness. Then just a little cream and cheese hold it all together as they bake with wild rice.

Just simple ingredients that create a savory casserole recipe that has minimal prep time but is hearty enough for dinner on meatless Mondays. It’s also the perfect side dish for grilled bone-in pork chops or a rotisserie chicken you’ve picked up from the market.

Baked casseroles make for simple dinners that are easy to prepare, plus they make delicious leftovers!

A serving of butternut squash casserole.

Is Butternut Squash Casserole a Side Dish or Main dish

Since this squash dish has rice in it, it’s more of a vegetarian casserole than a simple vegetable dish. I find that it’s a nice change to have a vegetarian dish one night a week and this casserole is hearty enough that you won’t miss the meat.

However, it also works great as a side dish especially with a more basic meat dish like baked ham, rotisserie chicken, turkey, beef or pork. I would choose a lighter side if you’re having a creamy casserole or meat dish with a sauce. Keep it in mind for your next potluck or family dinner, you can easily make it ahead.

While butternut squash is the star in both this dish and a butternut squash crumble, they are completely different. The crumble is a little sweet and buttery from the topping while with this recipe the roasted vegetables make it more savory.

Why wild rice?

Wild rice is similar to white or brown rice, but it comes from a very specific type of seed. It’s long and slender and has a dark brown or even black outer layer. It has a lovely, nutty flavor when cooked. While you can use any type of rice in this recipe, the unique texture and appearance of wild rice is a nice compliment to the roasted butternut squash.

Reasons You’ll Love this Recipe

Cozy Comfort Food: The combination of sweet butternut squash, savory mushrooms, and earthy rosemary screams comfort food. It’s perfect for chilly evenings when you’re craving a warm, comforting dish.
Creamy and Rich: The heavy cream and parmesan cheese add a flavorful richness and depth to this squash dish, with a velvety texture that complements the hearty wild rice without being too creamy.
Effortless Elegance: Despite its sophisticated flavors, the recipe is surprisingly easy to follow with minimal active prep time. Roasting the vegetables and cooking the rice separately simplifies the process while still letting the ingredients shine.
Make ahead: This is an easy recipe to make ahead and then pop in the oven before you’re ready to eat.

A serving spoon in a baking dish of butternut squash casserole.

Ingredients for Roasted Butternut Squash & Wild Rice Casserole

This butternut squash recipe is made from simple ingredients. Here’s what you’ll need:

The ingredients for butternut squash casserole. — Gather the ingredients.

Wild rice – Choose a medium grain for the perfect chewy texture. You want plain wild rice and not a box or packet with added seasoning. You can also use white or brown rice but the texture will be different. I prefer the chewy texture of wild rice with the squash.
Chicken broth – Substitute with vegetable broth for a vegetarian option.
Butternut squash – Chop the squash into 1-inch cubes. You’ll need to peel it first. If it’s in your budget, this is one step I try to avoid and buy the pre-cut squash in the vegetable aisle at the grocery store.
Onion – Vidalia onions are my favorite, but any onion you have on hand will work.
Mushrooms – Slice any variety of mushrooms you like, I typically grab the white cremini or baby bells.
Rosemary – Look for fresh sprigs in the produce section of your grocery store if you don’t have plant in your backyard.
Heavy cream – Real, heavy cream will work best, but you can also use half-and-half.
Parmesan cheese – Buy a fresh block and grate it yourself for the best flavor.
Pantry Staples – Chicken broth, balsamic vinegar, oil, salt.

Is it necessary to peel a butternut squash?

Butternut squash is a type of winter squash known for having a sweet, nutty flavor. It’s easily recognizable by its vibrant orange flesh. Unlike some members of the squash family, it should be peeled. It’s not that you can’t eat the peeling of the squash, but it will be tough and fibrous and not what you want in a butternut squash casserole.

How To Make this Yummy Casserole

Step 1: Cook the rice.

Read the package directions to make 1 cup of uncooked rice. Instead of water, use chicken broth. When it’s finished cooking, set the cooked rice in a large bowl to cool.

Cooked wild rice in a glass bowl. — Cook the rice and let it cool.

Step 2: Roast the vegetables.

Place the chopped up squash, onions, mushrooms, and rosemary on a rimmed baking sheet lined with parchment paper. Drizzle the veggies with balsamic vinegar and oil, and sprinkle them with salt. Toss and spread out into an even layer. Set in the oven and allow them to roast for about 20-25 minutes, or until the squash has softened and can be pierced with a fork.

Chopped vegetables on a cutting board for a butternut squash casserole. — Chop the veggies.

Chopped vegetables on a baking sheet. — Drizzle with balsamic vinegar and oil.

Roasted butternut squash with onions and mushrooms. — Roast the vegetables.

Remove the pan from the oven and discard the rosemary. Let the roasted butternut squash and other veggies cool.

Step 3: Make the cream sauce.

While the veggies are roasting, add cream and a sprig of rosemary to a medium saucepan. Cook over medium heat until bubbles form at the edges. Remove the pan from the heat and let it sit for 15 minutes. Discard the rosemary.

Cream with rosemary in a saucepan. — Bring the cream and rosemary to a simmer.

Step 4: Assemble

Add the roasted butternut squash mixture to the rice and stir. Then, stir in ½ cup of the parmesan cheese. Place the whole mixture in a casserole dish and pour the cream over the mixture. Sprinkle the top with the remaining cheese. Drizzle olive oil over the top.

Roasted vegetables mixed with squash. — Combine the rice and vegetables.

Cream being poured over a casserole. — Pour the cream over the casserole.

A baking dish with butternut squash casserole covered with cheese. — Sprinkle with cheese and bake.

Step 5: Bake and serve.

Bake the butternut squash casserole for 25-30 minutes until it’s bubbling around the edges and the parm looks melted. Remove from the oven and allow it to rest for 15 minutes before serving.

A baked wild rice casserole next to a serving spoon. — Bake until bubbly.

A few recipe notes

Measure your rice and broth carefully. Cook according to the package directions so you end up with a good texture. You don’t want the casserole to be runny.
Cut the butternut squash into bite size pieces. The pre-cut squash generally comes in large chunks which will need to be cut.
When you roast the butternut squash, onions and mushrooms, use a large enough pan that the chunks aren’t all crowded together. Spread them out so they cook evenly.

How to Store Leftovers

Like all great casseroles, the leftovers might be the best part! Here’s how to store the rest for another day. (They’re even better the next day!)

In the fridge: Let the casserole cool to room temperature, then transfer it to an airtight container or wrap it tightly with plastic wrap.

In the freezer: Divide the casserole into portions or smaller containers. They’ll be easier to thaw and reheat that way for lunches if you prefer. They should keep in the freezer for 2-3 months. Thaw in the fridge overnight.

To reheat: Place the casserole in a small baking dish and cover with foil. Reheat in a 350°F oven for 20-30 minutes until warmed through. You can also use the microwave to reheat. It’s best to warm it in small portions rather than heat up a large amount in the microwave.

What can I add to this?

This dish is really tasty as-is, but if you’re looking for more variation, here are some ideas for you:

Add some protein: Add crumbled cooked sausage or bacon to the mixture after the butternut squash has roasted for a complete meal.

Add a crispy topping: Sprinkle some Panko breadcrumbs, or chopped nuts on top along with a drizzle of melted butter instead of oil before baking.

Nuts, seeds, and fruits: Stir in some walnuts, pecans, or dried cranberries, when you stir in the cheese.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Explore Recipes

Casseroles Side Dishes Vegetable Casseroles Baked Fall Winter Christmas Thanksgiving Squash

Comments

5 from 3 votes (2 ratings without comment)

Roasted Butternut Squash Casserole with Wild Rice