Wild Rice & Butternut Casserole
Wild Rice & Butternut Casserole with Cranberries and Pecans
A harvest wild rice dish with savory herbs, sweet butternut and cranberries, and crunchy pecans.
Begin by peeling one large butternut squash.
Trim the ends and cut the neck from the base exposing the seeds.
Use a spoon to remove the seeds. Toss onto your compost pile and look for emerging plants in Spring!
Cut the squash into moons and then into a 1/2” dice. Toss in olive oil to coat.
Turn the butternut out onto a baking sheet. Roast for 20 minutes until golden brown tossing halfway.
Prepare the wild rice according to the package directions while the butternut roasts.
In a large bowl, toss together the rice and the butternut and the remaining ingredients.
Pile into a buttered casserole and top with cheese. Bake until golden and cheese is melted and goey!
Wild Rice & Butternut Casserole with Cranberries and Pecans
A Thanksgiving side dish that will not disappoint!
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