This can easily be labeled a skinny recipe. It packs different textures - thanks to the different types of rice and cheese, flavors, has a spicy kick and is rather low in fat.
Years ago, a trend started here, followed religiously by my mother at some point, that included half a small butternut squash filled with whole-grain rice and covered with low fat melted cheese.
It became all the rage and appeared in many restaurant menus as a skinny option. This is my take on that.
I give credit to this recipe for making me eat light and quite healthy.
It has few ingredients, fills you up and still keeps you energized. Rice and squash are a wonderful pair, with completely different textures and bites.
Add queso fresco (semi-soft cheese) and you have a tasty dish.
Seasonal squash.
I love to make this during the fall and winter when the squash is bright orange and flavorful. If you make it with that light orange, rather anemic butternut squash, the flavor will be bland.
The butternut squash layer gets extra roasted from the second bake with the rice, and the top gets crispy from the last drizzle of olive oil.
About Queso fresco.
It is a staple here, a type of cheese that is widely used, even in pizzas.
Nowadays there are many variations, and 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 a personal preference.
Types of rice for this recipe.
Wild rice, is dark and thin grained, with a nutty flavor that is so unique and it has a chewiness very different from any other rice. It’s a great rice for a cold salad with dried fruits and nuts.
Basmati rice is white with slender grains. Very aromatic, it has a great bite.
Other recipes you might like:
Basmati Rice with Salsa Verde
Cinnamon Rice Pudding
Quick Pickled Cucumbers
Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
Roasted Butternut Squash with Spicy Wild Rice and Queso Fresco
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: International
Description
This can easily be labeled a skinny recipe. It packs different textures - thanks to the different types of rice and cheese, flavors, has a spicy kick and is rather low in fat.
Ingredients
- ¾ cup cooked wild rice
- ¾ cup cooked basmati rice
- 1 pound 4oz butternut squash, cubed
- Olive oil
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika (divided)
- ½ teaspoon cumin seeds
- ½ teaspoon ground turmeric
- ¼ to ½ teaspoon ground cayenne pepper
- 3 to 4 oz queso fresco, diced
- Lime 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.
- Eat as soon as you can.
Notes
Rice: yamani can be used also.
Cheese: mozzarella can substitute the queso fresco.
Nutrition
- Serving Size: ⅛
- Calories: 173
- Sugar: 2.1 g
- Sodium: 232.2 mg
- Fat: 9.2 g
- Carbohydrates: 16.4 g
- Protein: 7.2 g
- Cholesterol: 21 mg
Keywords: wild rice casserole, wild rice and squash
Darby Restorick says
I love this recipe. HIGHLY recommend squeezing lots of fresh lime juice over it before serving.
wp_vknotes_admin says
You're so right Darby!
HadleyEG says
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
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
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
WOW thank looks fabulous Paula! I love Queso Fresco 🙂
Jamie says
"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
Lovely Paula, rice is perfect for this recipe.
laurasmess says
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
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
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...