Butternut Squash Casserole
A cozy and nutritious dish featuring butternut squash and sweet potatoes topped with a crunchy breadcrumb layer, perfect for family dinners and potlucks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (brown or white)
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs (gluten-free if necessary)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat and add chopped onion and minced garlic.
- Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Add the diced butternut squash and sweet potatoes; cook for about 5-7 minutes until they begin to soften.
- Stir in the cooked rice, vegetable broth, thyme, salt, and pepper until evenly combined.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Sprinkle the breadcrumbs evenly over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the breadcrumbs are golden brown.
- Let the casserole cool slightly before serving.
Notes
Feel free to use leftover rice for extra flavor. Consider adding a pinch of nutmeg or cinnamon for enhanced taste.