A rosemary-infused cream enhances this casserole with an herbal warmth.
Serve it as a gluten-free stuffing option,vegetarian main, or a bonus side dish.
This recipe can be prepared in advance and stored for later.
Photo: Victor Protasio
Just cover the baking dish with aluminum foil and keep the cream in a sealed jar.
it’s possible for you to refrigerate the baking dish and cream for up to four days.
Let the rice mixture and cream come to room temperature before following the baking instructions.
Ingredients
1cup(612 oz.)
Preheat oven to 425F.
Line a baking sheet with parchment paper.
Place squash, onion wedges, mushrooms, and 2 rosemary sprigs on baking sheet.
Drizzle with vinegar, 2 tablespoons oil, and 3/4 teaspoon salt.
Toss to coat; spread in a single layer.
Roast until squash is tender and browned, 25 to 35 minutes.
Let cool to room temperature, about 20 minutes.
Discard rosemary sprigs (it’s OK if some leaves remain).
While squash cools, combine cream and remaining rosemary sprig in a small saucepan.
Cook over medium, stirring occasionally, until cream just begins to bubble around sides.
Remove from heat and let stand for 15 minutes.
Add squash mixture, 14 cup cheese, and remaining 14 teaspoon salt to rice in bowl.
Toss to combine; transfer to a lightly greased 2-quart baking dish.
Pour cream over rice mixture.
Top with remaining 14 cup cheese and drizzle with remaining 1 tablespoon oil.
Bake until cream is bubbly around edges and top is browned, 30 to 35 minutes.
