I don’t think there’s a recipe that could scream “FALL” more than this Butternut Squash, Chicken and Wild Rice Casserole from Erin Clarke’s Well Plated.
I’m not much of a casserole person because they’re usually too heavy or starchy for my taste, and rarely have enough veggies. Sure, I could make a vegetable side dish but to me, that defeats the whole point of a casserole. (Which in case you’re wondering is minimal post-dinner clean up).
This one definitely caught my eye though, because it definitely feels like a healthier casserole option.
Make or Skip the Butternut Squash, Chicken and Wild Rice Casserole?
Make it!
I forgot to great dried cranberries from the store, and I think that would have taken my casserole from “good” to “great.” I think that bit of tartness would have made a big difference in balancing this out. I mean, the author did put them in there for reason. Oh well, guess I’ll need to make it again soon!
This dish also looks beautiful. Mine didn’t look quite as enticing as the photo in the cookbook, but it has inspired me to buy some pretty baking dishes.
Pro Tips for Busy and/or Lazy People
- Cutting butternut squash is a pain in the butt. Check your grocery store’s produce and/or freezer section for a pre-cubed option.
- I cooked the chicken as directed but honestly, I think using rotisserie chicken would have been fine.
- The cookbook suggests adding fontina or gruyere for a richer casserole, but I think some goat cheese sprinkled on top would be delicious.
Get your copy of Well Plated (Amazon Associate Link)
