Plant It Forward

Baked Rice Casserole with Butternut Squash

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Ingredients

  • 1 cup pecans
  • 4 slices high-quality white sandwich bread, torn into quarters
  • 2 Tablespoons unsalted butter, melted
  • Rice
  • 2 Tablespoons unsalted butter
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 medium onion, minced
  • 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
  • 3 Tablespoons fresh sage leaves, chopped
  • 2 Tablespoons unbleached all-purpose flour
  • 4 cups low-sodium chicken broth
  • 4 cups whole milk
  • 2 cups long grain white rice
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 12 ounces ricotta cheese, (about 1 1/2 cups, see note)
  • 1 ounce Parmesan cheese, grated (about 1/2 cup)
  • 1 lemon, cut into wedges
  • SERVES 8 TO 10

Instructions

  1. FOR THE TOPPING: Process the pecans in a food processor until coarsely ground, 5 to 10 seconds. Add the bread and butter and pulse until coarsely ground, about 6 pulses; set aside.
  2. FOR THE RICE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a large Dutch oven over medium heat. Add the squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and sage and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
  3. Slowly whisk in the broth and milk until smooth and bring to a simmer, whisking often. Stir in the rice, nutmeg, salt, and pepper and return to a ¬simmer. Cover the pot, reduce the heat to medium-low, and cook, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. Off the heat, stir in the ricotta and Parmesan.
  4. Pour the rice mixture into a 13 by 9-inch baking dish and sprinkle with the bread crumb topping. Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes.
  5. Remove the rice from the oven and let rest for 10 minutes. Serve with the lemon wedges.
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