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Tender butternut squash and flavorful wild rice are the perfect duo in this creamy, hearty wild rice casserole! The best use for leftover rice and the perfect accompaniment to any holiday dinner.
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4 from 1 vote

Butternut Squash Wild Rice Casserole

Tender butternut squash and flavorful wild rice are the perfect duo in this creamy, hearty wild rice casserole! The best use for leftover rice and the perfect accompaniment to any holiday dinner.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 267kcal

Ingredients

  • 3 cups butternut squash, cut into 1/2-in cubes
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh thyme
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 medium cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% or skim milk
  • 1/2 cup vegetable broth (or chicken broth)
  • 2 cups cooked wild rice
  • 2 cups cooked white or brown rice
  • 1/2 teaspoon dry sage
  • 1 cup shredded gruyere cheese
  • 1/2 cup shredded gouda cheese
  • Additional thyme for topping

Instructions

  • Preheat oven to 400F. Combine squash, onion, olive oil, thyme, salt, and pepper to taste on a large sheet pan, tossing until evenly combined. Arrange in a single layer on sheet pan.
  • Bake squash and onion at 400F 20-25 minutes until vegetables are almost tender. Leave oven on and set vegetables aside to cool.
  • In a large high-walled skillet, melt butter over medium heat. Add garlic and saute 1 minute until fragrant. Whisk in flour and cook several minutes until golden brown. Slowly begin whisking in milk and vegetable broth, mixing constantly until smooth.
  • Bring sauce to a simmer over medium heat, stirring occasionally until sauce is slightly thickened and bubbly. Fold in roasted squash/onion, wild rice, and white or brown rice until evenly combined. Add sage, salt, and pepper to taste.
  • Scrape rice mixture into a greased 9x13 baking dish and top with cheeses. Bake casserole at 400F 25-30 minutes until bubbly and cheese is melted. Top casserole with additional thyme and serve warm. Enjoy!

Notes

Storing Instructions
Store casserole in refrigerator up to 6 days.

Nutrition

Serving: 8oz | Calories: 267kcal | Carbohydrates: 33.1g | Protein: 9.9g | Fat: 11g | Saturated Fat: 5.7g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 315mg | Fiber: 2.5g | Sugar: 3.6g | Calcium: 238mg | Iron: 5mg