Let's Talk Vegan

Butternut Squash & Beet Casserole with Maple Walnuts

Chunks of sweet butternut squash balanced with the earthy flavors of beets then topped with maple glazed walnuts. Make this healthy & flavourful casserole for an easy dinner tonight.

Not going to lie, this recipe is very Thanksgivingy, but lately, I have been loving beets. And like cauliflower, beets have been growing in popularity over the years. From smoothies, salads, juices, to hummus beets are everywhere. Not only do they have tremendous health benefits, including antioxidant properties, they also gorgeously incorporate colour into dishes.

Butternut squash and beet casserole with maple walnuts

The Butternut Squash & Beet Casserole

To start, cook the wild rice according to the package. For more flavour, use mushroom broth instead of water or half-and-half.

Then, preheat the oven to 400° F.

Next, peel and cube the beets and butternut squash. Depending on where you buy your beets and squash they'll probably differ in size, so for reference, use around 4 cups of butternut squash and about 2 cups of beets. One thing to note, the squash will cook a little faster than the beets, so when you cube the beets cut them into slightly smaller chunks.

Raw butternut squash, beets, onion, spices

The Glazed Maple Walnuts

If your walnuts aren't prechopped, no worries, just dump them out onto a cutting board and roughly chop. Then, pour them into a small bowl, along with the:

  • maple syrup, cinnamon, and liquid smoke.
Maple glazed walnuts

Toss to coat, then sprinkle them over the top of the casserole.

Uncooked butternut squash and beet casserole

Home Stretch

Place the casserole in the preheated oven for 25-30 minutes.

NOTE: Halfway through, about 15 minutes, give the casserole a mix to prevent the maple walnuts from burning.

Cooked butternut squash and beet casserole

Once cooked, distribute the wild rice onto some plates, then top with a couple of scoops of the roasted butternut squash and beets casserole.

Casserole with wild rice, butternut squash and beets

Fun Facts About Beets

  • Beets were first grown around 2,000 BC in the Mediterranean region
  • The entire beet plant is edible, from the leaves to the roots
  • They help support the detoxification process in the body
  • The biggest beet in the world weighed 156 pounds
Wild rice with butternut squash and beet

Butternut Squash & Beet Casserole with Maple Walnuts

Chunks of sweet butternut squash balanced with the earthy flavors of beets then topped with maple glazed walnuts. Make this healthy & flavourful casserole for an easy dinner tonight.
Course
Prep Time
10 Minutes
Cook Time
30 Minutes
Servings
4 People
INGREDIENTSINSTRUCTIONS
    The Butternut Squash & Beet Casserole
  1. Cook the wild rice according to the package.
  2. Preheat the oven to 400° F.
  3. Next, peel and cube the butternut squash and beets into bite-sized pieces.
  4. Add the cubed beets and butternut squash to a large casserole, followed by the chopped red onion, minced garlic, olive oil, mushroom broth, pepper, salt, thyme, and rosemary.
  5. Mix together. set aside.
  6. Maple Walnuts
  7. Chop the walnuts or buy prechopped, then, in a small bowl, toss them with the maple syrup, cinnamon, and liquid smoke.
  8. Sprinkle the maple walnuts over the butternut squash and beet casserole.
  9. Home Stretch
  10. Next, place the casserole in the preheated oven for 25-30 minutes. Halfway through give the casserole a mix to prevent the maple walnuts from burning.
  11. Distribute the wild rice onto some plates, then top with a couple scoops of the roasted butternut squash and beets.
RECIPE NOTES
  • For added flavour, cook the wild rice in mushroom broth or vegetable broth instead of water.
  • The beets will take longer than the butternut squash, so cut the beets into slightly smaller chunks to ensure that everything is finished cooking at the same time.
#healthy#grains#<30minutes
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