WILD RICE WITH BUTTERNUT SQUASH RECIPES

WILD RICE AND BUTTERNUT SQUASH BAKE RECIPE | REAL SIMPLE

Wild Rice and Butternut Squash Bake Recipe | Real Simple image

A Thanksgiving casserole that's comfort at its best.

Provided by Jenna Helwig

Total Time 1 hours 50 minutes

Number Of Ingredients 11

Ingredients

1 cup (6½ oz.) uncooked wild rice blend
1?¾ cups vegetable broth, plus more if needed
1 pound prechopped butternut squash (about 3½ cups)
1 yellow onion, sliced lengthwise into thin wedges (about 1 cup)
4 ounces fresh wild mushroom blend or cremini mushrooms, sliced (about 1½ cups)
3 sprigs rosemary
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided, plus more for baking dish
1 teaspoon kosher salt, divided
1?½ cups heavy whipping cream
1?¼ ounces Parmesan cheese, finely shredded (about ½ cup), divided

Steps:

Cook wild rice blend according to package directions, substituting broth for water. Transfer to a large bowl; let cool to room temperature, about 30 minutes, tossing occasionally with a fork.
Meanwhile, preheat oven to 425°F. Line a baking sheet with parchment paper. Place squash, onion wedges, mushrooms, and 2 rosemary sprigs on baking sheet. Drizzle with vinegar, 2 tablespoons oil, and 3/4 teaspoon salt. Toss to coat; spread in a single layer. Roast until squash is tender and browned, 25 to 35 minutes. Let cool to room temperature, about 20 minutes. Discard rosemary sprigs (it's OK if some leaves remain).
While squash cools, combine cream and remaining rosemary sprig in a small saucepan. Cook over medium, stirring occasionally, until cream just begins to bubble around sides. Remove from heat and let stand for 15 minutes. Discard rosemary sprig.
Add squash mixture, ¼ cup cheese, and remaining ¼ teaspoon salt to rice in bowl. Toss to combine; transfer to a lightly greased 2-quart baking dish.
To Serve Immediately: Preheat oven to 375°F. Pour cream over rice mixture. Top with remaining ¼ cup cheese and drizzle with remaining 1 tablespoon oil. Bake until cream is bubbly around edges and top is browned, 30 to 35 minutes.

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN RECIPE ...

Wild Rice with Butternut Squash, Leeks, and Corn Recipe ... image

Provided by Nancy Oakes

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Steps:

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

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