Butternut Squash and Sweet Potato Casserole with Rice
Roasted butternut squash and sweet potatoes layered with brown and wild rice, cranberries and golden raisins in a maple-balsamic dressing. This savory-sweet casserole is vegan, gluten-free and dairy-free, and makes an easy make-ahead Thanksgiving side or meatless fall dinner.
Servings 6
Calories 327.9kcal
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
Make the maple-balsamic mixture
- Preheat the oven to 400°F / 205°C and line a large baking sheet with parchment paper.
- Combine the oil, maple syrup, balsamic vinegar, cinnamon, nutmeg, salt and black pepper. Set aside.
Roast the vegetables
- Combine the cubed butternut squash and sweet potato in a large bowl.
- Pour half of the maple-balsamic mixture over the vegetables and toss to coat.
- Spread in a single layer over the prepared baking sheet. Use a second pan if necessary.
- Roast for 30–35 minutes, turning once halfway through, until tender and lightly caramelized but still holding their shape.
Cook the rice
- While the vegetables roast, rinse the wild and brown rice.
- Bring the cooking water to a boil and add the wild rice first.Cook for about 7–10 minutes, then add the brown rice.
- Stir in the remaining maple-balsamic mixture.Reduce the heat to low, cover and cook until the grains are tender but still slightly chewy. If necessary, drain any excess water.
- Remove from the heat and stir in the cranberries and golden raisins.Cover and let rest for several minutes so the dried fruit can soften in the steam.
Assemble and finish baking
- Reduce the oven temperature to 350°F / 175°C.Layer the roasted vegetables and rice mixture in a casserole dish, or gently toss them together.
- Cover the casserole and bake for 15–20 minutes, until hot throughout.
- Rest briefly, garnish with chopped parsley or greens if desired, and serve warm.
If the rice or vegetables were slightly underdone, keep the casserole covered while baking so the trapped steam can finish cooking them.For a slightly drier top, uncover during the final 5 minutes.
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Notes
Vegetable size: Aim for approximately 1-inch cubes. Smaller pieces cook faster; larger cubes may need closer to 35–40 minutes.
Don't crowd the pan: Use two baking sheets if needed. Crowded vegetables steam rather than caramelize.
Rice timing: Wild rice generally needs more time than brown rice, so start it first and add the brown rice about 7–10 minutes later.
Soaking rice: Soaking for several hours or overnight can reduce cooking time, especially for wild rice.
Slightly undercooked rice: Don't worry if the rice still has a little bite before assembling. The covered second bake can finish it.
Dried fruit: If your cranberries or raisins are very dry, you can briefly rinse or soak them before adding them to the hot rice.
Make ahead: Roast the vegetables and cook the rice 1–2 days in advance, or assemble the whole casserole and refrigerate until ready to bake.
Apple variation: Add one chopped firm apple to the vegetables before roasting.
Crunch: Add toasted pecans, walnuts or pumpkin seeds before serving.
Storage: Refrigerate leftovers for up to 4 days.
Freezing: Freeze for up to 2 months and thaw overnight before reheating.
Nutrition
Serving: 1.5cup | Calories: 327.9kcal | Carbohydrates: 66.5g | Protein: 3.7g | Fat: 7.6g | Fiber: 2.7g | Sugar: 27.5g | Vitamin A: 469.1IU | Vitamin C: 69.8mg
