Cheesy Butternut Squash & Rice Casserole
Warm, yummy, and comforting, with a hint of spiciness and the sweetness of the squash. Oh, and did I mention the cheese?
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Difficulty Level
Easy
Hard
Needed Items
Durations
-
30 minutes to roast squash
25 minutes hands on
45 minutes cooking time
Some of these things can be done simultaneously, and you can easily pause between steps
Ingredients
-
1 butternut squash
1/2 Tbsp olive oil
1/2 cup long grain white rice
1 cup vegetable stock
2 fresh tomatoes
1/2 cup black beans, drained and rinsed
1/4 cup frozen corn
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup shredded Mexican blend cheese
2 Tbsp shredded sharp cheddar
Number of Servings
- 3
Equipment
-
Cookie sheet
Parchment paper
Cooking spray
Large sharp knife
2 1/2 - 3 quart saucepan with a lid or aluminum foil to cover
Cheese shredder
Do-Aheads
-
Preheat oven to 400°
Line cookie sheet with parchment paper
Additional Notes
Double this if you need to serve a family! (You might still be able to get away with a single squash, if it’s a big one.)
