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.
1
Trim the ends and cut the neck from the base exposing the seeds.
2
Use a spoon to remove the seeds. Toss onto your compost pile and look for emerging plants in Spring!
3
Cut the squash into moons and then into a 1/2” dice. Toss in olive oil to coat.
4
Turn the butternut out onto a baking sheet. Roast for 20 minutes until golden brown tossing halfway.
5
Prepare the wild rice according to the package directions while the butternut roasts.
6
In a large bowl, toss together the rice and the butternut and the remaining ingredients.
7
Pile into a buttered casserole and top with cheese. Bake until golden and cheese is melted and goey!
8
Wild Rice & Butternut Casserole with Cranberries and Pecans
A Thanksgiving side dish that will not disappoint!
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