Butternut Squash & Sweet Potato Casserole (with Rice)
A healthy savory butternut squash casserole naturally sweetened with dried fruits and sweet potatoes, complemented by earthiness of brown and wild rice, and finished with tangy balsamic notes. Flaky-free, cozy casserole – excelent as make-ahead Thanksgiving side or meatless main dish.
Why you’ll love it
- Cozy Thanksgiving side or meatless main (vegan friendly too);
- Roasted (not mushy) squash & sweet potato: caramelized edges and better texture.
- Brown + wild rice for hearty texture and source of complex carbs: keep their bite (separate grains, not sticky).
- Make-ahead & freezer-friendly: Roast/rice ahead; assemble/bake day-of.
- Naturally gluten free and dairy free.
From the same menu: try my Oven-Crisp Brussels Sprouts & Asparagus, these Savory Twice Baked Sweet Potatoes or this Vegan Potato Bake to round out a full, plant-based dinner table.
Ingredients (Overview)
This vegan butternut squash casserole is cozy, satisfying, and built for the holidays (or any chilly night).
You’ll use: butternut squash and sweet potato – we roast them with olive oil so they’re caramelized (not mushy), then fold them into brown + wild rice with cranberries, using onion/garlic, herbs and balsamic for a rich bold flavor.
These spices meld to create a warming, aromatic blend providing sweetness, heat, and savory depth.
Also, for those intrigued by hearty, flavorful casseroles, check out my Lazy Cabbage Roll Casserole.
See all measurements in the recipe card:
Related: Butternut Squash Soup
How To Make This Casserole: Step-by-step
Step 1. Prepare:
- Preheat oven to 400F (205C), line a large baking sheet with parchment paper. We’re going to roast the veggies first. Since both butternut squash and sweet potato tend to turn mushy while cooking, it’s best to roast them first and cook the brown rice and the wild rice separately so they don’t stick together. Therefore the butternut squash casserole will stay fluffy and textured allowing to taste each of the flavors separately.
Step 2. Make the sauce:
- In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine. Set aside.
Step 3. Coat the veggies with sauce and roast:
- Roast for texture: In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and half of the seasoned sauce mixture you made earlier, toss to coat.
- Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.
Tip: Perfectly Caramelized Roasted Veggies
When baking the butternut squash and sweet potato cubes take into account their size: if they’re about 1 inch in size, you need to bake them 25 minutes at 400 F. Larger cubes, about 35-40 minutes. Bake until they’re tender and lightly caramelized.
Step 4. Cook the rice with dried fruits:
- Cook the rices (while the veggies are roasting) so they finish together. Place the rinsed wild rice in a pot with boiling water (if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it’s not). Place the wild rice first as it needs to cook for about 10 minutes longer than the brown rice.
- Add the other half of the sauce mixture you used for coating the veggies to the rice, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits.
Step 5. Assemble the butternut squash casserole:
- To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish. Sprinkle some chopped greens on top. Serve warm or cold.
Video: Watch How To Make This Butternut Squash Casserole
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Butternut Squash Casserole With Sweet Potatoes and Rice Recipe
Ingredients
- 1 medium butternut squash - peeled, cubed
- 1 large sweet potato - cubed, or two medium
- ¾ cup dried cranberries
- ½ cup golden raisins
- ½ cup brown rice - short grain or long grain
- ¼ cup wild rice
- 3 tbsp maple syrup
- 3-4 tbsp extra virgin olive oil - or avocado oil
- 1 ½ -2 tbsp balsamic vinegar - or apple cider vinegar
Spices
- ⅙ tsp nutmeg
- 1 tsp cinnamon
- ¾ tsp sea salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.
Make The Sauce
- In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine. Set aside.
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 earlier, toss to coat.
- Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.
Cook the rice with dried fruits:
- While the veggies are roasting, cook the rice. Place the rinsed wild rice in a pot with boiling water (if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it’s not).
- Place the wild rice first as it needs to cook for about 10 minutes longer than the brown rice.
- Add the other half of the sauce mixture you used for coating the veggies to the rice, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits.
Assemble the butternut squash casserole:
- To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish.
- Sprinkle chopped greens on top. Serve warm or cold.
Video
Notes
Tips
- To save time: find at the store – pre-peeled and chopped butternut squash cubes.
- When baking the butternut squash and sweet potato cubes take into account their size: if they’re about 1 inch in size, you need to bake them 25 minutes at 400 F. Larger cubes, about 35 minutes. Bake until they’re tender and lightly caramelized.S
- Start cooking the wild rice 5-7 minutes before adding the brown rice to the pot. To cut the cooking time in half, try to soak the rice a few hours before cooking (or overnight), especially the wild rice. Why? The brown rice cooks faster than wild rice and may become too soft or mushy if you cook them together.
- If your rice is pre-soaked the needed liquid to rice ratio is 2:1; if it’s dry, then – 3:1. The rice is fully cooked when the grains are tender but still chewy and beginning to split. If there is any liquid left, drain it.
- If you want to remove some of the oil and sugar (from dried fruits): place them in water for an hour or so, and rinse several times. This will also help them plump.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Pairing Suggestions
Consider pairing it with dishes that complement its sweet and savory flavor profile.
- Other sides for our vegan friends: Cabbage and Carrot Salad, Pumpkin & Beetroot Salad, Creamy Chickpea Salad or any of these Wholesome Beet Salad Recipes.
- For a protein-packed companion: Chicken Fritters , Stuffed Chicken Roll Ups or Turkey, Beef + Cabbage Patties.
- Pair with heartier salads: Shrimp Cabbage Salad or the Chicken Salad with Cranberries, Walnuts, & Avocado;
- Add additional flavor and finger foods: serve with fermented cauliflower, dill pickles or finger foods like these easy Cabbage Fritters, Potato Fritters or Pumpkin Fritters.
Tips For Saving Time
- To save time you can find pre-peeled and chopped butternut squashes at the grocery store.
- Cook the rice while the vegetables are roasting in the oven so you get them ready at the same time.
- The brown rice cooks in shorter time than wild rice and may become too soft or mushy if you cook them together. Is best to start cooking the wild rice 6-8 minutes before adding the brown rice to the pot. To cut the cooking time in half, try to soak the rice a few hours before cooking (or overnight), especially the wild rice.
- If your rice is pre-soaked the liquid to rice ratio should be 2:1; if it’s dry then – 3:1.
- If making the casserole in advance, then store the roasted vegetables and cooked rice in an airtight container (separate or together, it doesn’t matter as long as you don’t add herbs) in the refrigerator.
Variations And Substitutions
- Savory tone: extra thyme/sage, toasted pecans or pumpkin seeds, a pinch of chili flakes or even some protein like beans or meat (if you’re not vegan).
- Slightly sweeter tone: a few apple chunks or extra cranberries; finish with a light maple drizzle.
Troubleshooting
- Mushy casserole? Roast veg hot (400°F) and keep cubes at 1-inch. Cook rices so they finish al dente, then let the casserole rest 10 min.
- Flat flavor? Add a pinch more salt, a splash of balsamic, or fresh herbs at the end.
- Dry top? Drizzle a teaspoon of olive oil over the surface before the final 5–10 minutes of baking.
Storing
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through before serving.
FAQs
Yes. Roast veggies + cook rices 1–2 days ahead and refrigerate. Assemble and bake the day you serve (or assemble the day before and reheat covered, then uncover to re-crisp).
It’s primarily a casserole. Traditional casseroles use ingredients like cheese or eggs for binding, but this vegan version relies on caramelization and texture, with ingredients being both baked and boiled. It’s served in a casserole dish, emphasizing its categorization as a casserole. The name is up to personal preference; what matters most is the harmonious blend of flavors you experience when you try it!
Roast 1-inch cubes at high heat until caramelized (you can increase up to 415F). Cook wild rice 10 minutes before adding brown rice so they finish together al dente. Rest 10 minutes before assembling.
Yes, you can freeze the casserole. Ensure it is cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
More Recipe Ideas For The Holiday Season
Tried This Casserole Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).
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Great recipe, but REALLY hard to print, 29 pages. Yikes. Even if you take out a few of the pictures, still a lot. I got through it using my iPad, just can do a printed copy. Delish!
If you click on the print button from recipe card, it will print on two pages.
I made this tonight and it was excellent. I added some apple and onion to the sweet potato and squash mix for the oven. We will certainly make it again. It would be great as a side dish for Thanksgiving or Christmas. Thank you for sharing!
I’m really happy you managed to customize it to your liking and enjoyed it. Thank you for your feedback!
Hi. This looks delicious! I know you said it can be made in advance and reheated but can it be frozen and then heated or reheated? (Depending on if it needs to be cooked before freezing). Thanks for your time.
I think it should be ok if frozen (then heated), I never tried though.
Very tasty glaze! I used quinoa in place of the rice and added in some feta, so good – thanks for sharing!
Thank you Laura for your feedback, it looks like you found your favorite way to enjoy it, it sounds delicious!
This is so yummy! We replaced the sweet potatoes with acorn squash, and all my family absolutely loved it!
That’s a great idea! Thank you!