11.11.13

WIld Rice and Roasted Butternut Squash Casserole



I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.


This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who doesn't like "all of his flavors to blend together."}. 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.



This is my submission for week 2 of 12 weeks of Winter Squash 




Wild Rice and Roasted Butternut Squash Casserole









SERVES    8        TIME    45 MINUTES


You will need:
1 cup wild rice 
1 lb. ground turkey 
1 small yellow onion chopped 
medium sized butternut squash  
1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first) 
1 cup apple juice (or water) 
2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice) 
Big handful of grated mozzarella 
1 tsp cinnamon1 
TBSP fresh Thyme (this is where having a little herb garden comes in handy) 
1 TBSP fresh Parsley 
freshly ground black pepper 

Directions:

  • Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
  • Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
  • Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
  • Remove skin from squash and cut into 1" cubes.
  • Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
  •  Sprinkle with cheese and bake another 5 minutes.
  • Can you smell those wonderful flavors?!! Mouth watering I tell you!











10 comments:

  1. this looks delicious!

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  2. This is an amazing Fall dish...I'd even call it a non-traditional replacement for a Thanksgiving meal! Yum.

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  3. I'm totally into casseroles, but only the made with whole unprocessed ingredients kinds. Which are admittedly few and far between. But this one is a beauty!

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  4. This is so comforting and delicious!

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  5. Perfect to Fall! I must make this!

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  6. This looks so yummy! Any suggestions On a substitution for the turkey for us vegetarians?

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    Replies
    1. Im vegetarian as well. Quinoa worked really well as a meat sub in chili, so I'm going to try that. Maybe 1-2 cups cooked, til it looks balanced. Also extra rice will work

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    2. Im vegetarian as well. Quinoa worked really well as a meat sub in chili, so I'm going to try that. Maybe 1-2 cups cooked, til it looks balanced. Also extra rice will work

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    3. sorry for the delayed response! Beans would be great in this! Beans + rice = complete protein. I like quinoa but there's already wild rice in this so it would be a ton of grains.

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  7. Any nutritional info?

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