Vegetarian Butternut Squash Casserole Recipe
This Butternut Squash Casserole Recipe (Vegetarian) combines roasted butternut squash, wild rice, mushrooms, leeks, onion, savory herbs, and melted Gruyere cheese. The roasted squash adds a lightly caramelized sweetness to the hearty wild rice and savory vegetables, while Gruyere melts over the top for a rich finish. Serve this vegetarian casserole as a side dish or a meatless main dish for a fall or holiday meal.
Servings: 8 servings
Equipment
Ingredients
For the Roasted Butternut Squash:
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Casserole:
- 1 ½ cups wild rice rinsed (or brown rice, quinoa, farro, or white rice)
- 3 cups vegetable broth chicken broth, or water
- 2 tablespoons butter or vegan butter for a vegan version
- 2 leeks cleaned and chopped
- 1 onion chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon cayenne pepper more if desired
- Salt and pepper to taste
- 1 cup shredded Gruyere cheese or a vegetarian alternative
- Optional: 1/2 cup dried cherries craisins, or raisins.
Instructions
- Preheat your oven to 400°F.
- Roast the Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the chopped butternut squash cubes in a single layer on a baking pan. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and slightly caramelized. Set aside.
- Cook the Rice: Combine the rinsed rice and broth (or water) in a medium saucepan. Cook rice according to package directions on the stove top or rice cooker. Once cooked, fluff the rice with a fork and set aside.
- Prepare the Casserole: Melt the butter in a large skillet over medium heat. Add the chopped leeks and onion. Sauté for about 5-6 minutes until they become translucent and soft. Add the minced garlic and sliced mushrooms to the skillet.
- Cook for an additional 5-6 minutes or until the mushrooms are tender and any liquid they release evaporates. Stir in the dried thyme, sage, cayenne, salt, and pepper. Cook for another minute. Remove from heat, and add the dried fruit (if using).
- Assemble the Casserole: In a large mixing bowl, combine the cooked wild rice, roasted butternut squash mixture, and the sautéed leek and mushroom mixture. Mix well to distribute the ingredients in an even layer. Transfer the mixture to a greased casserole dish.
- Add Cheese and Bake: Sprinkle the shredded Gruyere cheese over the top of the casserole. Cover the casserole dish with aluminum foil. Bake the casserole in the preheated oven at 350°F (175°C) for about about 15 minutes or until the cheese is melted and bubbly.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Serve the butternut squash casserole warm as a comforting and flavorful vegetarian dish!
Notes
- Cut the butternut squash into uniform cubes so the pieces roast evenly.
- Spread the squash in a single layer on the baking sheet so it can roast evenly and develop lightly caramelized edges.
- Rinse the wild rice before cooking as directed in the recipe.
- Cook the mushrooms until their liquid evaporates before combining them with the other casserole ingredients.
- Let the casserole cool slightly before serving so it is easier to portion and serve.
Nutrition
Calories: 305kcal | Carbohydrates: 40g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 505mg | Potassium: 629mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10832IU | Vitamin C: 24mg | Calcium: 240mg | Iron: 2mg
