Butternut Squash Wild Rice Casserole Recipes

BUTTERNUT SQUASH-WILD RICE CASSEROLE

Categories Side Bake Casserole/Gratin Squash

Yield 10-12 servings

Number Of Ingredients 12

BUTTERNUT SQUASH-WILD RICE CASSEROLE image

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.

Ingredients

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)

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

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

Butternut Squash, Rice and Sausage Casserole image

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

Ingredients

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

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Cook the rice according to the package instructions. Drain off any excess cooking liquid and set aside (you should have about 3 cooked cups).
Place a rack in the center of your oven and preheat the oven to 425° F. For easy cleanup, lay a large piece of aluminum foil or parchment paper in the bottom of a 9×13-inch baking dish. Arrange the chicken thighs in a single layer on top, tucking the loose side portion of each thigh underneath. Drizzle with 2 tablespoons of the oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Bake on the center rack of the oven until the chicken thighs reach 165° F on an instant- read thermometer at the thickest part, about 20 minutes. Immediately transfer from the dish to a plate and cover. Let rest 10 minutes. Reduce the oven temperature to 350 degrees F. Discard the foil or parchment and keep the pan handy.
While the chicken cooks, peel the butternut squash and trim off the top and bottom ends. Cut the neck away from the round base, then stand the base up on its ﬂat end and cut it in half from top to bottom. Scoop out the seeds and discard. Cut the squash (both base and neck) into ½- inch cubes (you should have about 4 cups cubes).
In a large, deep skillet with a tight- ﬁtting lid, heat the remaining 2 tablespoons oil over medium heat. Add the squash, onion, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, 6 to 8 minutes.

Butternut Squash Wild Rice Casserole Recipes

BUTTERNUT SQUASH-WILD RICE CASSEROLE

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

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

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