Roasted Butternut Squash Casserole with Wild Rice
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.
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)
Instructions
- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Cook the rice with chicken broth instead of water as per package directions. Place in a large bowl and allow to cool.
- Place squash, onions, mushrooms, and 2 sprigs of rosemary on the prepared baking sheet. Drizzle with balsamic vinegar, 2 tablespoons olive oil, and 1 teaspoon salt. Toss and spread out into an even layer. Roast for 20-25 minutes, until the squash has softened. Remove the rosemary and allow the vegetables to cool.
- Add cream and 1 sprig of rosemary to a saucepan and cook until bubbles form at the edge. Remove from the heat and let it sit for 15 minutes to. Remove the rosemary.
- Add the squash mixture to the rice mixture and stir in ½ cup of cheese and ½ teaspoon salt. Place in a baking dish. Pour cream over the mixture and then sprinkle with ½ cup of cheese. Drizzle 1 tablespoon of olive oil over the top.
- Bake for 25-30 minutes until it is bubbling around the edges.
Barbara's Notes + Tips
- You can make this ahead and refrigerate until ready to bake.
- When you roast the veggies, use a large enough pan that the chunks aren’t all crowded together. Spread them out so they cook evenly.
- Do not use a packet or box of seasoned wild rice.
Nutrition
Calories: 479kcal | Carbohydrates: 35g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 1090mg | Potassium: 559mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9062IU | Vitamin C: 18mg | Calcium: 289mg | Iron: 2mg
