Winter Squash And Rice Gratin Recipe

Name: Winter Squash And Rice Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) butternut squash, cut into 4 pieces; 1/2 cup uncooked long-grain rice; 2 tablespoons butter; 1/4 cup finely chopped shallots; 3 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 1/2 cups fat-free milk; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh sage; 3/4 teaspoon salt; 3/4 teaspoon black pepper; 1/2 teaspoon ground nutmeg; 1/2 cup (2 ounces) shredded fontina cheese; Cooking spray

Servings: persons

1 (2-pound) butternut squash, cut into 4 pieces
1/2 cup uncooked long-grain rice
2 tablespoons butter
1/4 cup finely chopped shallots
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded fontina cheese
Cooking spray

1
Place squash in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain.
2
. Preheat oven to 400u00b0.
3
. Cook rice according to package directions, omitting salt and fat.
4
. While squash and rice cook, melt butter in a medium, heavy saucepan over medium heat. Add shallots and garlic; saute 2 minutes or until tender. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk; cook 5 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in parsley and next 4 ingredients.
5
. Scoop out squash pulp; discard squash peel. Combine squash, cheese, and garlic-butter sauce in a large bowl; beat with a mixer at medium speed until well blended. Stir in rice. Pour squash mixture into a 1 1/2-quart casserole coated with cooking spray.
6
. Bake at 400u00b0 for 45 minutes or until edges are golden and top is set. Let stand 5 minutes before serving.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (2-pound) butternut squash, cut into 4 pieces, 1/2 cup uncooked long-grain rice, 2 tablespoons butter, 1/4 cup finely chopped shallots, and more.

Yes, Winter Squash And Rice Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Squash And Rice Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions