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Cheesy Butternut Squash & Rice Casserole

Main photograph of prepared recipe.

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



Needed Items


  • 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


  • 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


  • 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


  • 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.)

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