Butternut Squash and Rice Casserole

5 from 17 votes

Vegetarian, gluten free and delicious, this casserole is the perfect meal, or even side dish, to throw together for any day of the week.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Side Dish

Cuisine: American

Keyword: butternut squash recipe, rice casserole, rice recipes, side dish recipe, thanksgiving side dish

Servings: serves

1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, diced
1 1/2 to 2 pounds butternut squash, peeled and cut into 1-inch cubes (you'll need about 4 cups diced squash)
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
salt and fresh ground pepper, to taste
4 cups low-sodium vegetable broth
grated parmesan, for serving

Preheat oven to 400˚F.
Add butter and olive oil to a Dutch Oven or heavy ovenproof pot and set over medium-high heat.
Add onion and cut up squash to the hot oil; cook for 4 minutes, stirring frequently.
Stir in the garlic and thyme; continue to cook for 20 seconds or until fragrant.
Add rice, season with salt and pepper, and cook, stirring frequently, for 3 minutes.
Stir in broth and bring to a boil.
Cover with a lid and bake for 20 minutes, or until most of the liquid is absorbed.
Remove from oven and give it a stir.
Add grated parmesan cheese and serve.