This can easily be labeled a ‘skinny dish’. It packs different textures – thanks to wild rice and other types -, flavors, spicy kick and nutrients, but it’s rather low in fat. So my contribution to today’s Squashing Winter event for Sunday Supper, hosted by my friend Heather of Girlichef, will make a good addition to that table that in a few weeks will be crowded with many over-the-top foods where no calorie or effort will be spared. And that’s just for the savory part. Then come the desserts.

Years ago, a trend started here, followed religiously by my mother at some point, where whole grain rice filled butternut squash covered with low fat melted cheese became all the rage, and appeared in many menus as a skinny option.

There’s a lot of credit to give to a recipe that has few ingredients, fills you up and still keeps you energized and not rummaging the fridge an hour after you ate it, because your stomach is growling again from a plate full of food that didn’t do much for the hunger factor.

It’s winter squash season for most of you, and I bet your produce is a drop dead gorgeous orange and with enough flavor to eat it raw.

The butternut squash layer get extra roasted from the second bake with the rice, and the top gets crispy form the last drizzle of olive oil.

Queso fresco here is a staple so old I remember the way it was when I was growing up, back when food was much more artisanal and organic without trying. This cheese was also called double cream and the guy at the cheese shop would cut the piece you wanted from a huge block, both sides with a thick layer of flour. Nowadays there are many variations, but they all melt wonderfully, one of the main reasons queso fresco is so popular.

This recipe uses the whole fat kind, because I think low fat cheese is not worth it much, I’d rather use less of the good kind. But that’s personal preference.

As for the rice, I adore wild rice, which takes a long while to cook. The nutty flavor is so unique and it has a chewiness very different from any other rice, similar to yamani. I love both. It’s a great rice for a cold salad with dried fruits and nuts.

What’s your favorite type of rice?

Roasted Butternut Squash with Spicy Wild Rice and Queso Fresco

Author: Paula Montenegro
Yield: 10 servings 1x
Category: Side Dish

Scale

Ingredients

¾ cup wild rice (cooked)
¾ cup basmati rice (cooked)
1 pound 4oz butternut squash (cubed)
Olive oil
Salt ( freshly ground black pepper)
1 teaspoon smoked paprika (divided)
½ teaspoon cumin seeds
½ teaspoon ground turmeric
¼ to ½ teaspoon cayenne pepper
3 to 4 oz queso fresco (dicedLime juice, freshly squeezed (optional but very recommended by a reader!))

Instructions

Preheat oven to 375ºF / 190ºC
Drizzle a roasting pan with some olive oil, add the butternut squash, move it around to coat in the oil, and sprinkle over half each of the smoked paprika, turmeric and cayenne and the cumin seeds. Season with salt and pepper to taste. Roast for 30 minutes.
Transfer to a ceramic oven-proof pan. Top with half of the queso fresco.
In a bowl mix both cooked rices with the rest of the spices and salt and pepper to taste.Top with the rest of the queso fresco and drizzle with some olive oil.
Bake for about 20 minutes, then turn on the top broiler and broil the casserole for about 5 minutes, until it’s bubbly and blistered.Squeeze fresh lime juice on top right before serving if you want, an idea from a reader which I strongly suggest too!.
Eat as soon as you can.

Ready for some stunning winter squash recipes?

Breakfasts and Breads

Maple Butternut Squash Donuts from Mess Makes Food
Pumpkin Sweet Rolls from Basic N Delicious
Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
Pumpkin Hummus with Spiced Lamb from girlichef
Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

Black Bean and Butternut Squash Chili from Supper for a Steal
Black Bean Pumpkin Soup from What Smells So Good?
Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
Butternut Squash Soup from That Skinny Chick Can Bake
Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner

Main Dishes

Butternut Squash and Spinach Quesadillas from The Dinner-Mom
Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
Butternut Squash Lasagna from Hip Foodie Mom
Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
Pumpkin Alfredo from Hezzi-D’s Books and Cooks
Pumpkin Enchiladas from La Cocina de Leslie
Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
Sausage and Apple Stuffed Acorn Squash from The Messy Baker
Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
Butternut Squash and Apple Crumble from The Wimpy Vegetarian
Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
Parmesan-Roasted Acorn Squash from The Urban Mrs
Pumpkin Macaroni and Cheese from Big Bear’s Wife
Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
Skillet Buttercup Squash with Bacon from Magnolia Days
Slow Cooker Squash and Apples from Mama’s Blissful Bites
Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen

Desserts

Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

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Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!

Comments

Darby Restorick says
January 11, 2015 at 21:54
I love this recipe. HIGHLY recommend squeezing lots of fresh lime juice over it before serving.
- wp_vknotes_admin says
  January 13, 2015 at 19:52
  You're so right Darby!
HadleyEG says
April 12, 2014 at 13:53
I made this last weekend. Pretty good, but it wasn't as fabulous as I expected. I ate all the leftovers happily, but I wish everything had melded a little more.
- wp_vknotes_admin says
  April 13, 2014 at 11:41
  You know, I was going to add some cream, but then decided I wanted it lower in fat. Hope you enjoyed it anyway!
Nicole @ Daily Dish Recipes says
November 24, 2013 at 22:15
Oh this looks fabulous. I love the spicy rice and queso fresco addition… this just looks like a wonderful fall dish that I could eat quite a bit of. Yum!
Bobbi Burleson says
November 22, 2013 at 23:00
WOW thank looks fabulous Paula! I love Queso Fresco 🙂
Jamie says
November 21, 2013 at 13:10
"few ingredients, fills you up and still keeps you energized " is really how we have always liked to cook and have been trying to get back to this simple concept. What a wonderful recipe and I'm thinking a creamy goat cheese on top. This is a great vegetarian meal, too.
Cindy Kerschner says
November 21, 2013 at 11:11
Lovely Paula, rice is perfect for this recipe.
laurasmess says
November 20, 2013 at 04:39
Gorgeous dish Paula! I've never actually used whole turmeric before, they're fascinating to look at. Love that image of the cheesy forkful, yum! So good to have nutritious dishes in the repertoire that are also delicious like this one xx
Abbe@This is How I Cook says
November 20, 2013 at 03:06
Oh, my oh my! this looks so good. I remember when my dad was in Mayo clinic in Minnesota having heart surgery. I flew up to visit and found myself buying wild rice. Love it! He survived but the rice is now gone! Got to buy more!
Katie says
November 19, 2013 at 18:26
I don't think I"d be willing to share this dish with others – it looks SO good! My favorite type of rice is hard to say – I do love wild rice…but sometimes sticky white rice is so magical too…
Laura Hunter says
November 19, 2013 at 17:47
I wish so badly that I could get queso fresco here. I know I could just substitute the cheese but nothing tops queso fresco for certain dishes.
Sarah | Curious Cuisiniere says
November 19, 2013 at 13:55
I love the spice with the wild rice. I tend to think tame and herby when it comes to rice. Time to break out of my bubble!
Sarah | The Sugar Hit says
November 19, 2013 at 13:10
This looks so delicious – that gooey cheese with the sweet, earthy squash? Heaven.
Elzbieta Hester says
November 19, 2013 at 10:07
I love this type of meals! This one looks fantastic, Paula. A beautiful idea…and the photos…yummy!
Terra says
November 19, 2013 at 04:40
What a fun mix of flavors in this dish, I love the spicy addition! This would be a lovely Thanksgiving side dish! Gorgeous, Hugs, Terra
e / dig in says
November 19, 2013 at 02:32
looks deliciosu paula! no queso fresco here, but i'm thinking salty feta would contrast nicely, or some squidgy mozzarella might give a nice strecth to the dish.
Soni says
November 19, 2013 at 00:13
Oh this looks gorgeous Paula and I love the turmeric and cumin in your squash.Looks like the perfect comforting meal for the winter with the lovely melted cheese on top!So yum!
Shaina Wizov says
November 18, 2013 at 19:38
Your photos are gorgeous. This sounds fantastic, great flavors!
Family Foodie says
November 18, 2013 at 18:58
This looks amazing! I love wild rice, especially with butternut squash and all of that melted cheese on top… yum!
Amy says
November 18, 2013 at 18:54
Oh my…what a beautiful recipe. My mouth is watering just by looking at your gorgeous pictures. 🙂 I adore Butternut Squash and can't wait to make this recipe.

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Roasted Butternut Squash with Spicy Wild Rice and Queso Fresco