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+ servings
5 from 12 votes
squash and rice

Butternut Squash and Rice Casserole

9 9 9
WW Freestyle: 7
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Healthy, vegetarian, gluten free and delicious, this casserole is the perfect meal, or even side dish, to throw together for any day of the week.
Course: Dinner, Side Dish
Cuisine: American
Servings: 6 serves
Calories: 282


  • Dutch Oven


  • 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.


Serves 4 as a main dish, and up to 8 as a side dish. 
Nutrition Facts
Butternut Squash and Rice Casserole
Amount Per Serving
Calories 282 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 649mg27%
Potassium 460mg13%
Carbohydrates 57g19%
Fiber 4g16%
Sugar 4g4%
Protein 5g10%
Vitamin A 12462IU249%
Vitamin C 26mg32%
Calcium 60mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: butternut squash recipe, rice casserole, rice recipes, side dish recipe, thanksgiving side dish