Description
Butternut Squash & Rice Casserole is the ultimate comfort food, combining the natural sweetness of tender butternut squash with creamy rice for a hearty dish that’s perfect for family gatherings or cozy dinners. This casserole is easy to prepare, requiring minimal hands-on time and just one baking dish, making cleanup a breeze. The aromatic blend of garlic and thyme enhances the flavors, while a topping of melted Parmesan adds a delightful richness. Serve it as a main course or a savory side dish; it’s sure to impress!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and cubed butternut squash (about 1-inch cubes)
- 1 1/2 cups uncooked long-grain white rice
- 4 cups vegetable broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion for 5-7 minutes until softened. Add minced garlic and cook for another minute.
- Stir in cubed butternut squash and cook for 5 minutes.
- Add uncooked rice and toast lightly for 2 minutes.
- Pour in vegetable broth and whole milk, then stir in thyme, salt, and pepper. Bring to a simmer.
- Transfer mixture to prepared baking dish, cover with foil, and bake for 45-50 minutes until rice is tender.
- Remove from oven, let stand for 5 minutes, then stir in Parmesan cheese until melted. Garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 305
- Sugar: 3g
- Sodium: 440mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg