Butternut Squash Wild Rice Casserole
Ingredients
-
1
cup
uncooked wild and brown rice blend
-
1.5
pounds
boneless, skinless chicken thighs
-
4
tablespoons
extra virgin olive oil
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
1
small
butternut squash
-
1
medium
yellow onion
-
1
tablespoon
chopped fresh thyme
-
¾
cup
dried cranberries
-
½
cup
shredded Parmesan cheese
-
½
cup
roughly chopped raw pecans or walnuts
Instructions
- Cook the rice according to package instructions and set aside.
- Preheat the oven to 425°F and prepare a baking dish with foil or parchment.
- Arrange chicken thighs in the dish, drizzle with 2 tablespoons of oil, and season with salt and pepper. Bake until chicken reaches 165°F.
- Let the chicken rest for 10 minutes, then reduce oven temperature to 350°F.
- Prepare the butternut squash by peeling and cubing it.
- In a skillet, heat the remaining oil and sauté the squash and onion until tender.
- Cut the rested chicken into bite-sized pieces and add to the skillet along with thyme, cranberries, Parmesan, and rice.
- Transfer the mixture to the baking dish and spread evenly.
- Bake for 15 minutes, then add nuts and remaining Parmesan on top and bake for an additional 8-10 minutes until golden.
Nutrition Facts (estimated)
Servings
6
Calories
475
Total fat
23g
Total carbohydrates
46g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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