Cheesy Butternut Squash and Wild Rice Bake.

By TPMay

Serves 6

Ingredients

• 3 cups cooked brown-wild rice blend
• 3 cups steamed diced butternut squash
• 1/2 cup chopped parsley
• 1 teaspoon dried herb blend (I like Colonel De's 'Simon & Garfunkel')
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 3 large garlic cloves, sliced
• 1 cup ricotta
• 1/2 cup plain Greek yogurt
• 2 large eggs
• Pinch of ground nutmeg
• 1/2 cup grated Fontina
• 1/4 cup grated Parmesan
• Salt and freshly ground pepper

Preparation

Step 1

Preheat oven to 375°; spray a medium-sized baking dish with cooking spray. In a large bowl, combine cooked rice, squash, parsley and herbs; season well with salt and pepper. In a small saucepan, warm the olive oil over medium-high heat until it shimmers; reduce heat to medium, add onion and cook, stirring often, until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add onion and garlic to rice mixture; stir and let cool slightly. In a bowl, whisk together ricotta, Greek yogurt, eggs and nutmeg; whisk in a pinch of salt and pepper. Add ricotta mixture to rice mixture and fold to combine thoroughly. Transfer to the prepared baking dish. Scatter grated Fontina and Parmesan evenly over the top. Bake 40 minutes, until casserole is bubbly; run it under the broiler to brown the cheese for the last 2 minutes or so if desired.