Butternut Squash-Wild Rice Casserole


Wild rice -- a healthy whole grain -- adds a delightfully toothsome texture to this butternut squash side dish. Before you purchase, peel and chop a whole squash, check your produce department for packaged, ready-to-use cubed squash (it makes this dish a breeze).

Butternut Squash-Wild Rice Casserole
Photo: Andy Lyons
Prep Time:
30 mins
Roast Time:
20 mins
Bake Time:
45 mins
Total Time:
1 hrs 35 mins


  • 1 - 1 ½ pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes

  • 1 - 2 tablespoon olive oil

  • 2 6 ounce package long grain and wild rice mix

  • ¾ cup chopped onions

  • ¾ cup chopped celery

  • ¾ cup chopped carrots

  • cup butter

  • 2 10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup

  • 1 8 ounce carton sour cream

  • cup dry white wine or chicken broth

  • ¼ cup snipped fresh basil or 2 teaspoons dried basil, crushed

  • 1 ½ cup finely shredded Parmesan cheese (6 ounces)


  1. Preheat oven to 425 degrees F. In a large bowl toss squash with oil to coat; spread into a 15x10x1-inch baking pan. Roast about 20 minutes or until light brown and tender, stirring twice. Reduce oven temperature to 350 degrees F.

  2. Meanwhile, prepare rice mix according to package directions; set aside. In a large skillet cook onions, celery, and carrots in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice mix, roasted squash, and 3/4 cup of the Parmesan cheese.

  3. Transfer rice mixture to a 2-1/2- to 3-quart casserole. Sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 45 to 50 minutes or until heated through.


To tote this casserole, prepare and bake as directed. Remove from oven; cover tightly with foil. Place casserole in an insulated casserole carrier with heating packs. Tote casserole to destination. Serve within 2 hours. Or tote tightly covered unbaked casserole in a cooler with cold packs to destination; bake as directed after arriving.


Prepare as directed, except cool cooked rice, roasted squash, and cooked vegetables before combining with ingredients in Step 2. Stir in 1/2 cup milk with the soup and sour cream. Turn off oven. Cover tightly; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until an instant-read thermometer inserted in center of squash mixture registers 165 degrees F.

Nutrition Facts (per serving)

357 Calories
16g Fat
42g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 357
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 39mg 13%
Sodium 1136mg 49%
Total Carbohydrate 42g 15%
Total Sugars 4g
Protein 11g
Vitamin C 17.7mg 89%
Calcium 252.4mg 19%
Iron 1.1mg 6%
Potassium 327mg 7%
Folate, total 24.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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