Butternut Squash and Wild Rice Dish

My family loves butternut squash, and we also prefer wild rice.  Combine these two ingredients together, and you get a great side-dish. Perfect to go with almost any meal. 

Ingredients

1 c. raw wild rice **
1 3/4 c. chicken, beef, or vegetable broth
1 lb. butternut squash, cut into bite-sized 3/4 inch pieces
1 onion, chopped
1 sweet pepper, chopped
3 cloves garlic
1 can mushrooms, drained or 1 1/2 c. fresh mushrooms, sliced
2 Tbs. balsamic vinegar **
2 Tbs. olive oil
3/4 tsp. salt
1 1/2 c. heavy whipping cream
1/4 c. Parmesan cheese
1 Tbs. butter

Directions

Preheat oven to 400°. Line a baking pan with parchment paper or lightly oil the pan. 

In a saucepan, that has a tight-fitting lid, cook the wild rice according to package directions, using the chicken broth in place of the water.  

As the wild rice is cooking, combine the squash, onions, sweet pepper, garlic, and mushrooms in a large bowl. 

Drizzle the balsamic vinegar, and 2 tablespoons oil over the vegetables.  Toss to coat the vegetables. Season with salt. Spread the vegetables in a single layer on the prepared baking sheet.

Place in the oven and bake for 25 to 35 minutes, or until the squash is tender. Reduce oven heat to 375°.

Combine wild rice, squash, onions, sweet pepper, garlic, and mushrooms together in a 2-quart casserole baking dish.

Pour in the heavy whipping cream, and Parmesan cheese. Stir to combine. Sprinkle more Parmesan cheese over the top if desired.  Dot with butter over the top.

Bake for 30 to 35 minutes, or until the cream is bubbly, and the top is lightly browned. 

Serve and enjoy.

Notes:

You can use a box of wild rice instead.  Just make according to the directions, adding the seasoning content package. Use the broth in place of water. 

Here is a handy substitution if you don't have balsamic vinegar. Use 2 tablespoons cider vinegar and 1 teaspoon sugar instead.