butternut squash wild rice bake
This easy, do-ahead butternut squash wild rice bake is another Thanksgiving staple!
I don’t like stuffing.
There. I said it.
And I know I’m not alone. AND it’s not for lack of trying. I was on the stuffing bus as soon as I hosted my first Thanksgiving. And it got raves. But here’s the thing: for me to make room on my plate for stuffing, there has to be so much “stuff” in the stuffing that it almost turns into a mini meal. Otherwise – again, for me – it’s just a heap of wet bread.
There. I said it.
A starchy side is kind of a “must” on the Thanksgiving table, no?
That said, I knew I had to have some sort of stand-in that would satisfy “Team Stuffing”, while being worthy of a spot on the menu. Additionally, we always have one or two vegetarians at the table, so I try to serve hearty and satisfying sides that don’t feel like afterthoughts.
Enter butternut squash wild rice bake!
photo credit: Alonzo Maciel
I can’t tell you how much I love this dish!
I believe I came across this dish in Real Simple, and it checked a lot of boxes for me right out of the gate:
- something a little different
- do-ahead
- simple prep
- vegetarian
- a starchy side
It was a declared a hit the first year I served it, and it has taken its place alongside the rest of the dishes on my Thanksgiving menu.
what ingredients do you need?
Here’s what you need for this delicious dish:
- a box of wild rice blend
- vegetable broth
- butternut squash
- yellow onion
- rosemary
- balsamic vinegar
- olive oil
- heavy cream
- kosher salt
- parmesan
how do you make it?
You can get this dish prepped up to 4 days in advance – how great is that?
Start by cooking the wild rice in the veggie broth. At the same time roast cubed butternut squash, onion wedges and rosemary springs in the oven.
Infuse the heavy cream with more rosemary and let cool.
Toss the rice, veggies and parmesan cheese together and transfer to a casserole or baking dish.
Pour the infused cream into a jar and store – along with the casserole – in the fridge.
On the day of, bring everything to room temperature, pour the cream over the casserole and top with more parm. Bake till golden brown and bubbly.
photo credit: Alonzo Maciel
photo credit: Alonzo Maciel
this dish is also fabulous the next day (and the day after that)!
In addition to being absolutely delicious, this dish holds up well over the next day or two. If you’re like our family and enjoy leftovers in the days after the holiday, you’ll appreciate this!
Let me know if you try it!
Butternut Squash Wild Rice Bake
Ingredients
- 1 cup (6.5 ounces) uncooked wild rice blend
- 1 3/4 cups vegetable broth, plus more if needed
- 3 1/2 cups (1 pound) cubed butternut squash
- 1 yellow onion, sliced lengthwise into thin wedges
- 3 sprigs rosemary, divided
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated parmesan cheese, divided
Instructions
- Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cook the wild rice blend according to package instructions, substituting the vegetable broth for water. Transfer to a large bowl and let cool while you prepare the vegetables, tossing occasionally with a fork.
- Place the squash, onion and 2 of the rosemary sprigs on your prepared baking sheet. Drizzle with the vinegar, 2 tablespoons of the olive oil and 3/4 teaspoon kosher salt. Toss to coat and spread in a single layer. Roast until the squash is tender and browned, 25 – 35 minutes. Let cool to room temperature and discard the rosemary sprigs.
- While the squash cools, combine the cream and remaining rosemary sprigs in a small saucepan. Cook over medium heat, stirring occasionally, until the cream just begins to bubble around the sides. Remove from the heat and let stand for 15 minutes. Discard the rosemary sprigs.
- Place the squash mixture, half the cheese and the remaining 1/4 teaspoon of salt to the rice in the bowl. Toss to combine and transfer to a lightly greased 2-quart baking dish. Cover with foil. Transfer the cream to a jar and seal. Refrigerate both for up to 4 days.
- To serve, preheat the oven to 375 degrees. Uncover the rice mixture and let the rice and cream stand at room temperature while the oven preheats. Pour the cream over the rice mixture. Top with the remaining 1/4 cup of cheese and drizzle with the remaining tablespoon of olive oil. Bake until bubbly around the edges and the top is browned, about 30 – 35 minutes.
Notes
Nutrition
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
