Roasted Butternut Squash & Wild Rice Bake

Roasted butternut squash and wild rice bake brings sweet, caramelized squash together with savory mushrooms, tender spinach, and earthy rice. The ingredients finish together in one baking dish, making a comforting dinner with plenty of color and texture. Cook the rice ahead of time, and the rest comes together easily when you are ready to eat.

Prep: 20 minutes · Cook: 40–50 minutes · Total: 60–70 minutes, using already-cooked rice · Servings: 6

Preparing the wild rice blend requires additional time according to its package directions unless it was cooked ahead. The squash roasts for 20–25 minutes, followed by 20–25 minutes of baking; the skillet vegetables cook during roasting.

Why You’ll Love This Recipe

• Roasting brings out the squash’s natural sweetness.
• Wild rice and mushrooms give the bake a hearty texture.
• Spinach adds color without complicating dinner.
• You can cook the rice ahead to save time.
• Leftovers make a satisfying lunch.

Ingredients

• 4 cups peeled, seeded butternut squash, cut into roughly ¾-inch cubes
• 3 cups cooked wild rice blend
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, finely minced
• 2 cups baby spinach, roughly chopped
• 2 tablespoons extra virgin olive oil, divided
• ½ cup low-sodium vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rubbed sage
• ¾ teaspoon salt, divided, plus more to taste
• ¼ teaspoon cracked black pepper
• 1 tablespoon finely chopped fresh parsley, for serving

Instructions

1. Roast the squash. Preheat the oven to 425°F (220°C). Spread the squash on a baking sheet and toss with 1 tablespoon olive oil and ¼ teaspoon salt. Arrange it in a single layer. Roast for 20–25 minutes, turning once, until tender with lightly browned edges.
2. Cook the vegetables. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and mushrooms. Cook for 7–9 minutes, stirring occasionally, until the onion softens and the mushrooms release their moisture and begin to brown.
3. Add the seasonings and spinach. Stir in the garlic, thyme, sage, black pepper, and remaining ½ teaspoon salt. Cook for about 30 seconds. Add the spinach and stir just until wilted.
4. Combine the bake. Reduce the oven temperature to 375°F (190°C). Lightly oil a 9-by-13-inch baking dish. Add the cooked wild rice blend, roasted squash, and skillet mixture. Pour in the vegetable broth and fold everything together gently so the squash pieces keep their shape. Taste and adjust the seasoning.
5. Bake. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5–10 minutes, until heated through and lightly browned in spots.
6. Serve. Scatter finely chopped parsley over the top and serve warm.

Yum’s Tips

• The recipe calls for 3 cups of cooked rice. Follow your package directions to prepare the wild rice blend; cooking times vary by blend.
• Cut the squash into similar-sized cubes so the pieces roast evenly.
• Give the mushrooms time to brown before adding the spinach for deeper savory flavor.
• Fold the roasted squash in gently to keep the cubes distinct.
• If the mixture looks dry before baking, add another small splash of broth.

Variations

• Replace spinach with finely chopped kale; cook it in the skillet until tender.
• Add cooked white beans for a more substantial bake.
• Use a mix of mushrooms if you have them.
• Stir in finely chopped walnuts just before serving for crunch.
• Swap the wild rice blend for cooked brown rice when that is what you have available.

Storage & Meal Prep

Refrigerate leftovers in covered, shallow containers within two hours of cooking. Use refrigerated leftovers within 3–4 days, and reheat them to 165°F (74°C). See FoodSafety.gov’s leftover storage guidance.

To make dinner easier, cook the wild rice blend and cut the squash ahead of time. You can also roast the squash in advance, then assemble and bake the dish when you are ready to serve. Add a splash of broth when reheating if the rice has absorbed the moisture.

Nutrition Highlights

Butternut squash and spinach bring colorful vegetables to the dish. Wild rice blend adds a hearty grain, while mushrooms contribute savory flavor and texture. Adding white beans is an easy option if you want a more substantial serving.

Perfect Pairings

Serve with a crisp green salad, roasted green beans, or a slice of whole grain bread. Sparkling water with lemon or unsweetened herbal tea pairs well with this cozy dinner.

Yum’s Note

This bake is a lovely way to turn a few familiar ingredients into a warm dinner that feels special. The sweet roasted squash, savory mushrooms, and chewy rice give every serving a little of everything. If you enjoy simple, comforting meals, try Warm Mushroom Spinach Couscous another evening.

For more guidance on storing leftovers, visit FoodSafety.gov. What would you add to your version of this bake? Leave a comment and share the recipe with someone who loves a cozy dinner.

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