Butternut Squash and Wild Rice Casserole with Cranberries
This Butternut Squash and Wild Rice Casserole is the perfect comfort food to make that’s perfect as a side dish or even an entree! It’s an easy recipe the entire family will love.
It’s loaded with healthy ingredients like wild rice, butternut squash and cranberries.
Want to save this post?
Enter your email below and get it sent straight to your inbox.
It’s the perfect all in one holiday dish!
- Butternut Squash and Wild Rice Casserole Ingredients
- What is the Difference Between Wild Rice and White Rice?
- How to Make Butternut Squash Casserole
- Nutritional Information
- How to Store Leftovers
- Can I use Frozen Butternut Squash?
- Menu Recommendations
- How to Meal Prep Butternut Squash and Wild Rice Casserole
- More Fall Recipes
- Butternut Squash and Wild Rice Casserole with Cranberries
- Pin for Later
Butternut Squash and Wild Rice Casserole Ingredients
For this recipe you’ll need:
Wild Rice – about 3-4 cups cooked wild rice (1 cup uncooked)
An Onion – diced, I like to use a food processor to make dicing super easy and quick
Celery
Butternut Squash
Fresh Cranberries
Vegetable Broth
Spices: Thyme, Marjoram, Salt and Pepper
Parmesan Cheese – I like to make this easy 2 minute vegan parmesan cheese to keep this recipe vegan (optional)
What is the Difference Between Wild Rice and White Rice?
Wild rice is different than white rice nutrition as wild rice has more protein and less fiber than white rice. Wild rice also has a slightly nuttier taste than white rice.
How to Make Butternut Squash Casserole
Pre-heat an oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
In a skillet, add 1 tbsp of olive oil over medium heat. Once hot, add in the onion, celery, butternut squash, salt and pepper.
Cook for 3-4 minutes, or until the onions begin to soften. Cover the skillet and continue to cook for 7-8 minutes or until the squash is soft. Remove from heat.
In a medium bowl, combine the onion mix with the cooked butternut squash, thyme, marjoram, cranberries, vegetable broth and 1/2 of the parmesan cheese. Mix well.
Once mix, pour the squash and wild rice mixture into the greased baking sheet. Sprinkle the remaining parmesan cheese on top. Bake for 25 minutes.
Nutritional Information
Serving Size 1/6 of recipe
Number of Servings 6
Calories 223 – Total Fat 5 grams – Saturated Fat 2 grams – Trans Fat 0 grams – Unsaturated Fat 3 grams – Cholesterol 8 milligrams – Sodium 407 milligrams – Carbohydrates 38 grams – Fiber 6 grams – Sugar 4 grams – Protein 8 grams
How to Store Leftovers
Leftovers should be stored in an airtight container for up to 5 days in the fridge.
I like to use this casserole dish when making this because it comes with a lid.
Can I use Frozen Butternut Squash?
Yes, this recipe is great with frozen butternut squash! This is my preferred way to make it.
Menu Recommendations
This wild rice casserole makes a great side dish. One of my favorite ways to serve it:
Appetizer: Caprese Skewers, Roasted Carrot and Argula Salad, Cheesy Garlic Pull Apart Rolls
Main Course: Slow Cooker Chicken, Beef Tenderloin with Bourbon and Mushroom Sauce, Sesame Ginger Grilled Tofu
Dessert: Cranberry Crisp Bars, Carrot Cake, Cinnamon Baked Pears with Walnuts and Maple Syrup
Drinks: German Mulled Wine
How to Meal Prep Butternut Squash and Wild Rice Casserole
To meal prep this dish:
Cook the wild rice in advance – I’ll often make it a day before I’m ready to make the casserole.
Dice celery, onion and butternut squash (I like to use frozen butternut squash to skip this step). I like to use a food processor to make chopping easy.
More Fall Recipes
Nothing is more cozy on a fall day than having cozy Ham and Bean soup. I love to make a double batch so I can freeze it for an easy dinner later on!
Chicken Parm Stuffed Spaghetti Squash combines two comfort foods into one! Yummy chicken parm is loaded into spaghetti squash for this easy healthy recipe.
Instant Pot Mashed Potatoes are an easy way to get homemade mashed potatoes on the table fast!
If you have extra wild rice, we love to make the classic Minnesota Wild Rice Soup. It’s a cozy dish that my kids love.
For dessert, our favorite is cinnamon apple crisp. It’s warm and delicious and a perfect way to end the day after apple picking.
Butternut Squash and Wild Rice Casserole with Cranberries
Ingredients
- 1 tbsp olive oil or water
- 1 medium onion
- 1 celery rib diced
- 20 oz butternut squash peeled and diced (can also use frozen)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups cooked wild rice
- 1 tsp dried thyme
- 1/2 tsp marjoram
- 2/3 cup fresh cranberries
- 1/4 cup vegetable broth
- 2 oz parmesan cheese or vegan parmesan cheese
Instructions
- Pre-heat an oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
- In a skillet, add 1 tbsp of olive oil over medium heat. Once hot, add in the onion, celery, butternut squash, salt and pepper. Cook for 3-4 minutes, or until the onions begin to soften. Cover the skillet and continue to cook for 7-8 minutes or until the squash is soft. Remove from heat.
- In a medium bowl, combine the onion mix with the cooked butternut squash, thyme, marjoram, cranberries, vegetable broth and 1/2 of the parmesan cheese. Mix well.
- Once mix, pour the squash and wild rice mixture into the greased baking sheet. Sprinkle the remaining parmesan cheese on top. Bake for 25 minutes.
Pin for Later
Did you use a wild rice mix or all wild rice
I use all wild rice
thank you