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This vegetarian delight promises to fill your plate with warmth and sophistication, making it the perfect addition to any dinner table.
salt & pepper
Cook the rice with the broth and roast the squash.
Sauté the leeks and onion over melted butter. Add garlic and mushrooms.
Stir in the thyme, sage, cayenne, salt, and pepper.
Cook the mixture and remove the skillet from heat. Add the dried fruit.
Prepare the cooked wild rice and roasted butternut squash.
Combine and assemble the prepared casserole ingredients.
Mix the ingredients and transfer them into a greased casserole dish.
Sprinkle the cheese and bake.
Use precut butternut squash for convenience and to save more time.