This butternut squash and wild rice casserole with mushrooms is loaded with seasonal veggies and hearty rice. Warming, comforting and naturally gluten-free, this family-friendly dish is a hit!
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Butternut squash and wild rice casserole
Here’s an easy meal for a cozy weeknight dinner that also makes a fantastic side for the holidays (think Thanksgiving, Christmas, or any other fall or winter celebration). Prepared with wild rice, butternut squash and wild mushrooms, the dish is easy to adapt and you could as well make it with white or brown rice, using cremini mushrooms and other type of winter squash if you wish.
For those weeknights when we lack of inspiration and still need to make dinner that ideally can last for a couple of days, this butternut squash and wild rice casserole is the answer. It doesn’t have to be pasta everyday ! I also love that this wild rice casserole can be made ahead of time and leaves you with plenty of leftovers you can reuse in other recipes, such as a stuffing for roasted winter squash for instance!
The recipe ingredients
- Wild rice. It consists in a rice blend made out of long grain brown rice, sweet brown rice, wild rice, red rice and black rice. It has a more nutty, earthy flavor than white rice, bringing deeper flavors than white rice. That being said, you could easily substitute wild rice with white or brown rice if this is what you have at hands.
- Wild mushrooms. I used a mix of white and brown button mushrooms (cremini mushrooms), oyster mushrooms, shiitake, trumpet, etc.
- Dried Cranberries. I recommend to add them to the rice just before all the cooking water is absorbed. The fruit will be plumper, juicier, and softer. If you pay attention to your sugar intake, you can just omit them in the recipe.
- Shallots. They bring slightly sweet and subtle flavors to the rice casserole. If needed, replace with half of a red onion instead.
- Spices. To season this wild rice casserole perfectly, I used a mix of nutmeg, cinnamon, as well as salt and pepper. Always taste and adjust seasoning as needed.
- Parmesan cheese. Sprinkle over the casserole for a nicely cheesy texture once baked.
How to make butternut squash and wild rice casserole?
- Mix the butternut squash with half of the olive oil seasoning, transfer to a baking sheet, and roast.
- Meanwhile cook the rice, adding the dried cranberries at the very end. Add the remaining olive mixture off the heat, cover, and let sit until liquid is absorbed.
- Sauté the shallots, and then the wild mushrooms in a large sauté pan with some butter. Add the rice, the roasted squash, and stir.
- Transfer to an oven-proof baking dish, and bake for 15 minutes. Add the cheese and bake 10 more minutes. It’s ready!
Variations around the recipe
Make it vegan. The recipe is easy to adapt in a vegan version. All you need to do is replace the butter with olive oil and the parmesan cheese with nutritional yeast.
Add/substitute ingredients. Rice casserole is a very forgiving recipe. Instead of wild rice, consider using white rice, brown rice or even quinoa! You could also use cremini mushrooms instead of wild mushrooms. Some love to add red beans or black beans for an additional boost of plant-based protein, and maybe a handful of baby spinach for some greens. For a crunchy bite, you can also add a few chopped pecans just before baking. The possibilities are endless!
Use leftovers as a stuffing. This wild rice casserole recipe is very generous and you will probably be left with leftovers. Use them to stuff other veggies, such as halved butternut, halved acorn squash or Portobello mushroom to keep it seasonal.
Other family-friendly meals you may like:
- Spinach and Mushroom Lasagna
- Vegetarian Lentil Shepherd’s Pie
- Creamy Spinach and Mushroom Pasta Bake
- Vegetarian Moussaka
With butternut squash, try also…
- Lentil-Stuffed Butternut Squash with Halloumi
- Butternut Squash, Spinach and Goat Cheese Lasagna
- To go further, browse these 20 Vegetarian Pumpkin Recipes
Butternut Squash and Wild Rice Casserole
- Prep Time: 45 mins
- Cook Time: 55 mins
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Savory
- Diet: Vegetarian
This butternut squash and wild rice casserole with mushrooms is loaded with seasonal veggies and hearty rice. Warming, comforting and naturally gluten-free, this family-friendly dish is always a hit!
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Ingredients
- 2 pounds (900g) butternut squash, diced
- 3–4 Tablespoons olive oil
- 3 Tablespoons maple syrup
- 2 Tablespoons balsamic vinegar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
- 1 Tablespoon fresh thyme, chopped
- 1 cup (200g) wild rice, rinsed
- ¾ cup (100g) dried cranberries
- 1 Tablespoon (15g) unsalted butter
- 2–3 shallots, chopped
- ½ pound (220g) wild mushrooms, rinsed and dried
- ¼ cup (30g) shredded parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, combine 3 Tablespoons olive oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper.
- Place the diced butternut squash in a large bowl and toss with half of the olive oil mixture until well coated. Transfer the seasoned butternut squash to the baking sheet in a single layer and sprinkle fresh thyme all over. Roast for 30-35 minutes, stirring once or twice to ensure it is roasted evenly on all sides.
- Meanwhile, cook the rice. Place the rinsed rice in a pot with 3 times its volume of water. Bring to a boil, then lower the heat, cover, and continue to cook until all water is absorbed.
- When the rice is ready, remove from heat, add the cranberries and the remaining half olive oil mixture. Cover again and let sit covered, so the steam will plump the rice and fruits. Taste and adjust the seasoning as needed.
- In a large skillet, heat one Tablespoon butter on medium heat. Once hot, add the shallots and cook until soft and translucent, about two minutes. Add the wild mushrooms and sauté for two more minute, until soft.
- Add the diced butternut, the cooked rice, stir well, then transfer to a greased 8×11-inch (20×28 cm) or 9×13-inch (23×33 cm) baking dish. Bake for about 15 minutes, then remove the casserole and sprinkle the Parmesan cheese on top. Bake 10 additional minutes, until the cheese is melted. Sprinkle with additional fresh thyme and serve warm.
Notes
Note: leftovers can be used to make this Wild Rice Stuffed Acorn Squash.
Did you make this recipe?
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