Butternut Squash Casserole With Sweet Potatoes and Rice Recipe -

Butternut Squash Casserole With Sweet Potatoes and Rice Recipe

Roasted butternut and sweet potato folded with brown + wild rice, cranberries, spices, and a touch of balsamic. A hearty, satisfying meatless dinner or side that’s great for a crowd, healthy enough to leave room for dessert! It's a cozy make-ahead dish perfect for holiday tables + vegan, gluten-free friendly.

Course Side Dish

Cuisine Clean Eating, Dairy Free, Gluten Free, Vegan, Vegetarian

Prep Time 25

Cook Time 35

Assembling 10

Total Time 1 10

Servings (or 9 cups (3.6 lb) total)

Calories 327.9kcal

Author Olga Caz

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.

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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