WIld Rice and Butternut Squash Casserole
SERVES 8 TIME 45 MINUTES
You will need:
1 cup wild rice
1 lb. ground turkey
1 small yellow onion chopped
1 medium sized butternut squash
1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first)
1 cup apple juice (or water)
2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice)
Big handful of grated mozzarella
1 tsp cinnamon1
TBSP fresh Thyme (this is where having a little herb garden comes in handy)
1 TBSP fresh Parsley
freshly ground black pepper
Directions:
- Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
- Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
- Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
- Remove skin from squash and cut into 1″ cubes.
- Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
- Sprinkle with cheese and bake another 5 minutes.
- Can you smell those wonderful flavors?!! Mouth watering I tell you!
I love to hear from readers and appreciate any
comments, ideas or questions.
Source: http://simplyhealthyfam.blogspot.com/2010/04/autumn-casserole.html
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