Make-Ahead Wild Rice & Winter Squash Casserole
Fall gatherings are a great time to use winter squash of all kinds — and luckily, winter squash and nutty wild rice are a yummy match!
This winter squash and wild rice casserole is quite literally tossed together in 1 pan, with minimal prep work, and bakes up with no muss, no fuss.
Because who couldn’t use a little extra time during the holidays?
Use Any Winter Squash
Any winter squash may be used in this dish with success — butternut, pumpkin, Hubbard, acorn, etc. If there is something of a local specialty available, go with that for a truly special seasonal feast.
However, it is easier to peel the smooth sided butternut than the bumpy and ridged Hubbard or other varieties. The peel on acorn squash could be left on but isn’t something many folks would normally eat or embrace. Butternut is the winter squash of my choice when it comes to peeling with ease.
Make-Ahead Holiday Side Dish
Blissfully light on prep work, this is an ideal make-ahead dish. The most involved part is peeling the squash. So, if the oven is going to be packed on the feast day, make this wild rice and winter squash casserole a day ahead. Simply bake and refrigerate. Then, on the feast day, reheat gently in a saucepan with a little extra broth to prevent drying out and serve warm.
Perfect For Sharing, Too
The simple and few ingredients in this casserole make it ideal for large feasts or potlucks. Simply double or triple and use a larger baking pan. Use vegetable broth, and this dish is vegan and gluten-free, thereby serving a wide variety of dietary preferences at potluck meals.