Butternut Squash and Wild Rice Casserole with Cranberries

Butternut Squash and Wild Rice Casserole is an easy to make dish that's perfect as a side dish or even an entree! It's loaded with healthy ingredients like wild rice, butternut squash and cranberries. It's the perfect all in one holiday dish!

Table of Contents

• Ingredients
• How to Cook Wild Rice
• 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 Healthy Side Dishes
• Print
• Pin for Later

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)

How to Cook Wild Rice

Cooking wild rice may vary by the brand you buy, but generally to cook

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

1. Pre-heat an oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
2. In a skillet, add 1 tablespoon 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.
3. In a medium bowl, combine the onion mix with the cooked butternut squash, thyme, marjoram, cranberries, vegetable broth and ½ of the parmesan cheese. Mix well.
4. 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 ⅙ 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 Healthy Side Dishes

Instant Pot Mashed Potatoes

Vegan Pasta Salad

Southwest Quinoa Salad

Air Fryer Sweet Potatoes

Crispy Baked Onion Strings

Fruit Salad

Greek Quinoa Salad

Air Fryer Chickpeas

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