Wild Rice and Butternut Squash Bake
A Thanksgiving casserole that's comfort at its best.
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Recipe Summary
In this gluten-free Thanksgiving side dish, chunks of roasted butternut squash mingle with caramelized onions and mushrooms while a rosemary-infused cream bathes the whole dish in herbal richness. This wild rice and cheesy vegetable casserole is baked until bubbly and beautifully browned on top. It has all the elements to become a new crowd favorite: creamy, satisfying, and rich. Serve it as a gluten-free stuffing option, vegetarian main, or a bonus side dish. We predict it will become a new holiday staple, and you might just bust it out for a casual weekend dinner because you won't be able to resist.
Ingredients
Directions
To Store and Prep at Feast Time:
Cover baking dish with aluminum foil. Transfer cream to a jar and seal. Refrigerate baking dish and cream for up to 4 days. To serve, preheat oven to 375°F. Uncover rice mixture; let rice mixture and cream stand at room temperature while oven preheats. Follow remaining instructions above.