When we think about casseroles, we, or at least I, usually remember the wonderful casseroles that my mom used to make. One-dish wonders that were creamy and oh-so good. Cooking styles have evolved and so have casseroles. Oh, don’t get my wrong, I still love an old-fashioned comfort food casserole. But there are so many new ingredients and ideas for casseroles these days.
I found a recipe for an Acorn Squash and Wild Rice Casserole here and had to make it. I changed up a few things from the original recipe – that’s what I love about casserole recipes, you can change up the ingredients to suit your taste. Not a fan of squash, use zucchini – don’t love wild rice, use plain rice.
I created a recipe card below but here are a few of the steps. Dice an acorn squash and roast in olive oil and seasoning. Set aside.
Sauté shallots, garlic and sage – I used Country Crock instead of butter. Add the rice blend and water and cook. Combine the cooked rice with the squash and bake.
Grab a fork and dig in. The roasted acorn squash is full of flavor and pairs wonderfully with the rice blend.
And since I used Country Crock in my recipe, I’m entering this dish in the Country Crock Stars Contest. The grand prize is $5,000 and a trip for two to New York. All you have to do is share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen. Have you been creative in the kitchen lately? Enter the Country Crock Stars Contest for your chance to win.
I link at the wonderful parties listed here.
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.