Description
A simple baked casserole featuring creamy butternut squash mixed with rice.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 cup uncooked long-grain white rice
- 2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20 minutes until tender.
- While the squash roasts, cook the rice according to package directions using the vegetable broth.
- In a large bowl, combine the cooked rice, roasted squash, Parmesan cheese, and heavy cream. Mix well.
- Transfer the mixture to the prepared baking dish.
- Bake for 20 minutes, or until the casserole is heated through and the top is lightly golden.
Notes
- For a smoother texture, mash half of the roasted squash before mixing it with the rice.
- You can substitute vegetable broth with chicken broth for a different flavor profile.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8
- Sodium: 550
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 6
- Protein: 14
- Cholesterol: 20
Keywords: butternut squash, rice casserole, baked squash, vegetarian side dish, comfort food