Butternut Squash and Wild Rice Casserole

Butternut Squash and Wild Rice Casserole

Julia   

Our garden was fruitful this year when it came to butternut squash!  One plant produced three giant butternut squash fruits, so we have been looking for creative ways to enjoy them.

This dish brings together all the flavors of fall, and quickly became a family favorite.  Trust me when I say, don’t skimp on the 1 tsp. cinnamon.  I did when I first saw the recipe, and I took one bite and thought – this is kind of bland!  So, I added the rest of the cinnamon and wow, it took the dish to a whole different level.  So, don’t skimp on the cinnamon.  Lesson learned. 

Butternut Squash and Wild Rice Casserole – Adapted from Simply Healthy Family

Ingredients

• 1 C cooked wild rice
• 1/2 lb. ground turkey
• 1 medium onion, chopped (or 1 T minced onion)
• 1 medium butternut squash, cubed
• 1 C frozen spinach (or 2 C fresh)
• 1 C apple juice
• 1 tsp. cinnamon
• pinch of thyme (up to 1/2 tsp)
• 1 tsp. parsley
• 1/2 C shredded Monterrey jack or mozzarella cheese

Directions

Place the cubed butternut squash into a large glass baking dish.  Pour in 1 C apple juice, and sprinkle with 1/2 tsp. cinnamon and cook at 400 for about 20 minutes, until cubes are slightly soft.

 

Meanwhile, brown the ground turkey and season it with salt, pepper, and a pinch of thyme.  Add in the 1 T minced onion, if you are using that instead of diced.   

When the meat is browned, drain any excess grease.  Add in the onion and spinach, cooking until the spinach is wilted and all the water has evaporated and the onions are translucent. 

Stir in the cooked wild rice and remaining 1/2 tsp. cinnamon.  Don’t skimp, really.  Add the cubed butternut squash and 1/4 C shredded cheese.  Stir well. 

Transfer the mixture into a large, lightly greased 2-3 quart casserole dish.  Sprinkle the remaining 1/4 C cheese over the top and garnish with parsley. 

Bake, covered, at 400 degrees for 20 minutes.  Uncover and bake for 10 more minutes. 

Serve warm.  

Crockpot Stuffed Bell Peppers

Crockpot Stuffed Bell Peppers

Julia   

Crockpot meals are a favorite of ours around here.  As a working wife, it is a treat to be able to come home and not have to start cooking dinner!  The house smells amazing and dinner is just about ready.  I love that. 

We are always looking for new crockpot ideas, and this stuffed bell pepper recipe uses some of our fall favorites (wild rice!) in a new way. 

The result was a meal we’ll definitely make again and again. 

Crockpot Stuffed Bell Peppers – Adapted from Family Fresh Meals

Ingredients

• 5-6 medium bell peppers
• 1 C cooked wild rice
• 1/2 lb. ground Italian turkey sausage, browned
• 1 can diced tomatoes, drained
• 1 egg
• 1 tsp. minced onion
• 1/4 tsp. minced garlic
• salt and pepper
• 1 C shredded Colby Jack or Monterrey Jack Cheese
• 1 C chicken broth

Directions

In a large bowl, mix together 1 C cooked wild rice, browned Italian sausage, 3/4 of the can of rinsed and drained diced tomatoes, onion, garlic, salt and pepper.  Mix in 1 egg and 3/4 C of cheese. 

Stir well. 

Cut the tops off the bell peppers and remove the seeds from the inside. 

Using a cookie scoop, fill the bell peppers with the rice mixture.  Top with remaining tomatoes.

Place the peppers into a lightly greased crockpot, arranged in a single layer over the bottom of the crockpot.  Pour over 1 C chicken broth. 

Cover and cook on low for 8 hours.  Roughly 15 minutes before serving, top with the remaining 1/4 C cheese.  Or, if you forget, just top with cheese before serving. 

Serve warm.

Enjoy!