Friday, August 30, 2013

Butternut Squash Rice Casserole

I bought a butternut squash this week to use in a salad of sorts, but after being stuck inside all day because of the rain I really wanted a fall-ish dish for dinner. I threw some things together and came up with this. I loved it, enough to share the recipe, obviously. Little Man finished it, but he did not care for it. Baby Girl on the other hand gobbled it up.

This can be made ahead of time and reheated, which is what I did. I am no chef so I needed to make it early enough that I would have time to make something else for dinner if I failed miserably. Thankfully that was not the case. I put that it makes 2 adult servings, but you will probably have extra. For us it was 1 adult, 2 kid size servings and I had enough left over for lunch.


Butternut Squash Rice Casserole (makes about 2 adult servings)
2 cups cooked brown rice
2 cups mashed butternut squash (cut a small butternut squash in half length wise, remove seeds, place facedown on a baking sheet and bake for 30-40 minutes at 450 degrees)
1 can white beans, drained and rinsed
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp coriander
1/2 tsp cinnamon
1/2 cup milk (I used unsweetend almond milk)

Mix squash with spices until well combined then mix in rice and beans. If your rice and squash were hot then you can go ahead and serve it. If you were like me and made it ahead of time either reheat in the microwave or bake at 350 for 20 minutes or until thoroughly heated. 

Enjoy! 




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