Butternut Squash and Rice Casserole
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WW Freestyle: 7
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.
Equipment
- Dutch Oven
Ingredients
- 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
Instructions
- 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.
Notes
WW FREESTYLE POINTS: 7
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.
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