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Butternut Squash Casserole with Brown Rice

Cheese
02/28/2025
Cheese
Total time: 50 min
Prep time: 20 min
Cook time: 30 min
Servings: 6
Butternut squash rice casserole
Cheese Butter

Do you want a hearty and satisfying dish for those busy weeknights and family gatherings? This butternut squash and brown rice casserole offers a comforting blend of flavors baked to perfection, combining tender squash, rich brown rice, and a savory protein. You can add various types of cheese to this casserole too like Parmesan cheese. It’s an ideal choice if you’re looking for an easy, nutritious recipe featuring seasonal flavors.

Served as a main course or a side dish, this recipe for butternut squash casserole is sure to become a family favorite!

Nutrition information
5 people made this

Ingredients:

  • 2 Cups Brown Rice , cooked
  • 1/4 Cup Vegetable Broth
  • 2 Tablespoons Butter
  • 1 White Onion , chopped
  • 3 Cloves Garlic , minced
  • 1 Pound Ground Turkey
  • 1 Pound Butternut Squash , peeled, seeded and chopped
  • 1 (28-ounce) Can Low-Sodium Diced Tomatoes
  • 1 Teaspoon Salt , divided
  • 1 Tablespoon Thyme , fresh, chopped
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup Shredded Reduced-Fat Provolone Cheese
  • 2 Teaspoons Shredded Parmesan Cheese
See preparation

Directions:

  1. Cook brown rice according to package directions, substituting water for vegetable broth. Set aside.
  2. Preheat oven to 350°F. Coat a 9-inch x 9-inch baking dish with cooking spray.
  3. In a medium skillet, melt butter. Add onions and cook until translucent, about five minutes. Add garlic and cook until fragrant, 30 seconds to one minute. Add ground turkey and season with 1/2 tsp salt. Cook for 5 to 7 minutes or until no longer pink; drain. Onions, garlic, and ground turkey cooked in a skillet.
  4. In a medium microwave-safe dish, cover squash with a damp paper towel. Cook on high power for 3-5 minutes or until tender. A bowl filled with cubed butternut squash.
  5. Add turkey, rice, diced tomatoes with juice, remaining salt, pepper, thyme and provolone cheese to squash; toss to combine.Transfer to prepared baking dish. Bake for 12 to 15 minutes. Butternut squash, brown rice, diced tomatoes and provolone cheese tossed in a bowl.
  6. Top with Parmesan cheese; bake for an additional 5 to 7 minutes or until the cheese is lightly browned.

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