Butternut squash rice casserole from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

  • sage
  • sandwich bread
  • Parmesan cheese
  • ricotta cheese
  • long grain rice
  • lemons
  • nutmeg
  • onions
  • butternut squash
  • pecans
  • milk
  • chicken broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cookbookaddict2020 on April 29, 2020

    To be fair I am making this with a quarantine pantry, so no fresh sage: I've subbed dried sage, dried thyme and dried oregano. I'm halfway through it, and I don't think it's going to be worth my precious pint of quarantine ricotta, so I'm not going to add that. It's basically a butternut risotto, which is fine. I doubled the squash, added lots more parmesan, and a bunch of cooked Tuscan kale, and I think it will be a nice comforting rice dish, nothing too exciting.

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