Butternut Squash Wild Rice Casserole Recipes

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

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)

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

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

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

More about "butternut squash wild rice casserole recipes"

BUTTERNUT SQUASH WILD RICE CASSEROLE - FIT FOODIE FINDS

Web Sep 4, 2020 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 …
From fitfoodiefinds.com
4.3/5 (3)
Total Time 1 hr 10 mins
Category Casseroles
Calories 475 per serving

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.

See details

BUTTERNUT SQUASH, CHICKEN AND WILD RICE CASSEROLE

Web Oct 14, 2020 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 …
From ambitiouskitchen.com
4.9/5 (28)
Total Time 1 hr 30 mins
Category Dinner, Gluten Free, Lunch
Calories 541 per serving

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 degrees 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 degrees 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.

See details

BUTTERNUT SQUASH WILD RICE CASSEROLE

Web Oct 31, 2022 Tips for Perfect Wild Rice Casserole. Pre-cook butternut squash and onion – give the butternut squash and onion a quick roast …
From wholeandheavenlyoven.com
Reviews 1
Total Time 1 hr 15 mins
Servings 6
Calories 267 per serving

See details

BUTTERNUT SQUASH, CHICKEN & WILD RICE CASSEROLE

Web Oct 19, 2020 Bake until the chicken thighs reach 165°F, about 20 minutes. Immediately transfer from the dish to a plate and cover. Let rest 10 minutes. Reduce the oven temperature to 350°F. Discard the foil or parchment …
From spendwithpennies.com

See details

BUTTERNUT SQUASH CASSEROLE (VEGAN) - HEALTHY TASTE OF LIFE

Web Oct 18, 2020 Step 3. Coat the veggies with sauce and bake: In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and half of the seasoned sauce mixture you made …
From healthytasteoflife.com

See details

WILD RICE WITH BUTTERNUT SQUASH - CARLSBAD CRAVINGS

Web While rice is cooking, preheat oven to 400 degrees F. Add butternut squash to a foil lined baking sheet (for easy cleanup). Drizzle squash with olive oil and season with salt and pepper. Toss squash until evenly …
From carlsbadcravings.com

See details

WILD RICE AND ROASTED BUTTERNUT SQUASH CASSEROLE - FOOD …

Web Jun 15, 2017 Directions. Preheat the oven to 400 degrees. Peel and dice the butternut squash, toss in 1 teaspoon of the olive oil, a pinch of salt, and bake for 20-25 minutes or until tender.
From foodlion.com

See details

BUTTERNUT SQUASH, CHICKEN AND WILD RICE CASSEROLE | AMBITIOUS …

Web Oct 14, 2020 - Cozy butternut squash, chicken & wild rice casserole topped with tangy dried cranberries and parmesan cheese for the perfect fall dinner! ... Oct 14, 2020 - Cozy …
From pinterest.com

See details

BUTTERNUT SQUASH, CHICKEN AND WILD RICE CASSEROLE - SRECIPE

Web Apr 19, 2022 With a large spoon, scoop the squash and rice mixture into the dish, spreading it into an even layer. Bake for 15 minutes, then remove the casserole from the …
From srecipe.org

See details

TOP 41 BUTTERNUT SQUASH CHICKEN RECIPES CASSEROLE

Web Butternut Squash, Chicken and Wild Rice Casserole . 1 week ago ambitiouskitchen.com Show details . Recipe Instructions Cook the rice according to the package instructions. …
From hola.churchrez.org

See details

BUTTERNUT SQUASH, CHICKEN AND WILD RICE CASSEROLE

Web Nov 7, 2022 Add the squash, onion, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Sauté covered for 8-10 minutes, stirring occasionally. Dice chicken into 1-inch …
From preventionrd.com

See details

TURKEY AND BUTTERNUT SQUASH WILD RICE CASSEROLE

Web Dec 14, 2020 Directions. Cook the rice according to the package and set aside. In a large skillet or a dutch oven over medium heat, add 1 tbsp of olive oil and the ground turkey. …
From gerdfriendlyrecipes.com

See details

BUTTERNUT SQUASH WILD RICE CASSEROLE FOOD - HOMEANDRECIPE.COM

Web 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 …
From homeandrecipe.com

See details

CHICKEN AND WILD RICE CASSEROLE WITH BUTTERNUT SQUASH AND …

Web Instructions. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch …
From wellplated.com

See details

WILD RICE & BUTTERNUT CASSEROLE WITH CRANBERRIES AND PECANS

Web Oct 3, 2022 In a large mixing bowl, toss the remaining tablespoon of olive oil, the fresh (or dried) cranberries, pecans, and herbs with the remaining salt and pepper. Add the rice …
From notentirelyaverage.com

See details

BUTTERNUT SQUASH WILD RICE CASSEROLE RECIPES

Web Steps: Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch.
From stevehacks.com

See details

WILD RICE AND BUTTERNUT SQUASH BAKE RECIPE - REAL SIMPLE

Web Sep 5, 2022 Transfer to a large bowl; let cool to room temperature, about 30 minutes, tossing occasionally with a fork. Meanwhile, preheat oven to 425°F. Line a baking sheet …
From realsimple.com

See details