Butternut Squash Wild Rice Casserole Recipes

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BUTTERNUT SQUASH-WILD RICE CASSEROLE



BUTTERNUT SQUASH-WILD RICE CASSEROLE image

Categories     Side     Bake     Casserole/Gratin     Squash

Yield 10-12 servings

Number Of Ingredients 12

1 - 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 - 2 tablespoons olive oil
2 6 ounce packagelong grain and wild rice mix
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped carrots
1/3 cup butter
2 10 1/2 - 10 3/4 ounce cancondensed chicken with white and wild rice soup or cream of chicken soup
1 8 ounce carton sour cream
2/3 cup dry white wine or chicken broth
1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
1 1/2 cups finely shredded Parmesan cheese (6 ounces)

Steps:

  • 1. Preheat oven to 425 degrees F. In a large bowl toss squash with oil to coat; spread into a 15x10x1-inch baking pan. Roast about 20 minutes or until light brown and tender, stirring twice. Reduce oven temperature to 350 degrees F. 2. Meanwhile, prepare rice mix according to package directions; set aside. In a large skillet cook onions, celery, and carrots in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice mix, roasted squash, and 3/4 cup of the Parmesan cheese. 3. Transfer rice mixture to a 2-1/2- to 3-quart casserole. Sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 45 to 50 minutes or until heated through. From the Test Kitchen •Prepare as directed, except cool cooked rice, roasted squash, and cooked vegetables before combining with ingredients in Step 2. Stir in 1/2 cup milk with the soup and sour cream. Turn off oven. Cover tightly; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until an instant-read thermometer inserted in center of squash mixture registers 165 degrees F.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE



Butternut Squash, Rice and Sausage Casserole image

Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.

Provided by Chef Jean Louise

Categories     Short Grain Rice

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 butternut squash
3 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
2 teaspoons olive oil, divided
1 lb mild sausage, crumbled or sliced (I prefer Aidell's brand chicken and apple sausage)
1 cup diced onion
1 small sweet apple, diced (gala, pink lady, or golden delicious, for example)
2 garlic cloves, minced
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme
cooking spray
1/2 cup grated fresh parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
  • Increase oven temperature to 400 degrees.
  • In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
  • In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
  • In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
  • Add the apple and garlic, and saute for two minutes.
  • Add the rice, and saute for an additional minute.
  • Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
  • Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Bake at 400 degrees for 30 minutes.
  • Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
  • Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
  • Allow to cool for ten minutes before serving.

Nutrition Facts : Calories 368.9, Fat 6.1, SaturatedFat 2.4, Cholesterol 8.8, Sodium 614.2, Carbohydrate 67.2, Fiber 7.1, Sugar 10.1, Protein 12.2

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN



Wild Rice with Butternut Squash, Leeks, and Corn image

Provided by Nancy Oakes

Categories     Side     Roast     Christmas     Thanksgiving     Vegetarian     High Fiber     Dinner     Leek     Corn     Butternut Squash     Fall     Family Reunion     Potluck     Wild Rice     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Steps:

  • Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

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