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.

overhead of cranberry squash and wild rice casserole in a white bowl with a green towel

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It’s the perfect all in one holiday dish!

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.

cranberry squash casserole in a white bowl

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

overhead of cranberry squash and wild rice casserole in a white bowl with a green towel
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!
Ali
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

butternut squash and wild rice casserole pinterest pin

Author

  • Ali Van Straten

    Ali Van Straten is the founder and journalist of Champagne and Coffee Stains. She is a Peloton expert, certified running coach and certified nutrition coach. Champagne and Coffee Stains provides information and resources on Peloton Interactive, running and recipes.

    View all posts https://www.champagneandcoffeestains.com

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3 Comments

  1. carol swenson says:

    Did you use a wild rice mix or all wild rice

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