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Butternut Squash and Wild Rice Casserole

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This butternut squash and wild rice casserole with mushrooms is loaded with seasonal veggies and hearty rice.
  • Author: Delphine Fortin
  • 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!

Ingredients

Scale
  • 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

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
  2. In a small bowl, combine 3 Tablespoons olive oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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https://www.delscookingtwist.com/butternut-squash-and-wild-rice-casserole/