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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!
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!
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!
Cook brown rice according to package directions, substituting water for vegetable broth. Set aside.
Preheat oven to 350°F. Coat a 9-inch x 9-inch baking dish with cooking spray.
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.
In a medium microwave-safe dish, cover squash with a damp paper towel. Cook on high power for 3-5 minutes or until tender.
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.
Top with Parmesan cheese; bake for an additional 5 to 7 minutes or until the cheese is lightly browned.
Tip:
The squash and rice mixture is ideal for stuffing bell peppers. Simply cut the pepper in half, remove core, and stuff each half with 1/2-cup of rice mixture. Bake at 350°F for 12 to 15 minutes or until the pepper is tender.
