Side view of Wild Rice Casserole with Butternut Squash and Cranberries.

Wild Rice Casserole with Butternut Squash and Cranberries

With this recipe you will enjoy a delightful blend of nutty wild rice, creamy butternut squash, sweet tart cranberries, and apples all baked into perfection!

This dish stars California grown wild rice and comes to us from our friend Clarissa of @clarissaskitchen in partnership with USA Rice and the feedfeed.

  • Servings
    4-6
  • Prep Time
    25 min
  • Cook Time
    45 min
  • Total Time
    1 hr 10 min

Ingredients

  • 1 cup uncooked California wild rice blend
  • 4 tbsp olive oil
  • 1¼ lb boneless skinless chicken thighs 
  • 1 medium yellow onion
  • 4 garlic cloves, finely minced
  • 1 medium honey crisp apple
  • 1 small butternut squash, ½ inch pieces (about 5 cups) 
  • ½ tsp salt (salt more as necessary)
  • ½ tsp black pepper
  • ½ tsp cumin
  • 1 tbsp chopped fresh thyme (save some for garnish)
  • ½ cup finely grated parmesan cheese (optional)
  • ¾ cup dried cranberries (reduced sugar) 
  • ¼ tsp paprika

Directions

  • Rinse and drain the wild rice, then cook as instructed in either a rice cooker or on the stove. 
  • Preheat the oven to 350 degrees F. 
  • While the rice is cooking, add 2 tbsp olive oil in a large skillet and sauté cubed chicken thighs on medium high heat. Season with salt and pepper. Once cooked, remove from the pan and let it rest on the side. 
  • Clean the skillet and wipe with a clean towel. Add 2 tbsp in a large skillet and bring to medium high heat. Saute onions and garlic until softened, then add butternut squash and seasoning. Once the squash is tender, add chicken, cranberries, apples, fresh thyme and mix together. 
  • Once the rice is cooked, fluff up with a fork or rice paddle. Add the chicken and vegetables to the rice and add ¼ cup finely grated parmesan cheese. Mix together until cheese has melted.
  • Transfer the wild rice mixture and even the top out. Bake for 15-20 minutes. 
  • Remove from oven, then sprinkle the remainder of grated parmesan cheese and bake for another 5 minutes until the cheese has melted. Garnish with some fresh thyme, then serve.