I made Butternut Squash and Brown Rice Casserole for dinner tonight. It’s a hearty, naturally sweet-tasting dish, that can be used both as an entree or as a side dish. If used as an entree, a nice salad with an emphasis on bitter greens can complete your meal and accentuate the sweetness of the casserole. Babies of nine months and above love this dish, too! You can freeze the leftovers in the ice cube tray and gradually thaw them, feeding your baby this dish for a while.
As in all of my recipes, there is a lot of room for creativity and substitutions: you can make the same dish seven different ways, therefore making seven different dishes! Babies love this dish as well!
Butternut Squash and Brown Rice Side Dish
By February 13, 2011Published:
- Yield: 6-8 Servings
- Prep: 12 mins
- Cook: 35 mins
- Ready In: 54 mins
I made Butternut Squash and Brown Rice Casserole for dinner tonight. It's a hearty, naturally sweet-tasting dish, that can be used …
- 1 large Onion diced
- 1/4 cup Extra virgin olive oil
- 1 cup Butternut squash cubed
- 1/2 cup Parsley diced
- 2 cups Mushrooms sliced
- 4 cups Cooked brown rice
- 1 cup Roasted pumpkin seeds
- 2 1/2 cups Veggie or meat-based stock
- 3 Diced garlic cloves
- to taste Paprika
- Preheat the oven to 375 degrees Fahrenheit.
- Saute the onion in 2 tablespoons of olive oil.
- Add mushrooms and saute for about three more minutes.
- Add squash and parsley and stock. Add the rest of the oil. Close the lid and let simmer for about 7 minutes, or until the squash is soft, but not mushy.
- Mix in garlic, salt and spices. Mix in the rice and 3/4 of the pumpkin seeds.
- Transfer the mixture into a lightly oiled up casserole dish. Sprinkle with the remaining pumpkin seeds.
- Bake for 35-40 minutes, or until the edges begin to turn crispy.
- Let stand for 7 minutes to develop flavor before serving.