Butternut Squash Bake With Wild Rice
A rosemary-infused cream enhances this casserole with an herbal warmth.
Ingreadient :
- 1 cup (6½ oz.) uncooked wild rice blend
- 1 ¾ cups vegetable broth, plus more if needed
- 1 pound prechopped butternut squash (about 3½ cups)
- 1 yellow onion, sliced lengthwise into thin wedges (about 1 cup)
- 4 ounces fresh wild mushroom blend or cremini mushrooms, sliced (about 1½ cups)
- 3 sprigs rosemary
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided, plus more for baking dish
- 1 teaspoon kosher salt, divided
- 1.50 cups heavy whipping cream
- 1 ¼ ounces Parmesan cheese, finely shredded (about ½ cup), divided
Direction :
- 1 cup (6½ oz.) uncooked wild rice blend
- 1 ¾ cups vegetable broth, plus more if needed
- 1 pound prechopped butternut squash (about 3½ cups)
- 1 yellow onion, sliced lengthwise into thin wedges (about 1 cup)
- 4 ounces fresh wild mushroom blend or cremini mushrooms, sliced (about 1½ cups)
- 3 sprigs rosemary
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided, plus more for baking dish
- 1 teaspoon kosher salt, divided
- 1.50 cups heavy whipping cream
- 1 ¼ ounces Parmesan cheese, finely shredded (about ½ cup), divided
