WILD RICE AND BUTTERNUT CASSEROLE
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves, chopped
5-ounces pancetta, diced
5-ounces shitake mushrooms, caps sliced and stems discarded
1-pound butternut squash, cut into ½” cubes
1-inch turmeric root, grated on a microplane (or ½ teaspoon dried turmeric)
1 ½ teaspoons salt
1 teaspoon black pepper
½ cup dried cranberries
3 cups cooked wild rice or wild rice blend
2 tablespoons fresh parsley, chopped
Preheat oven to 350 degrees.
Heat the oil in a large, deep non-stick skillet over medium high heat. Cook the onions and garlic until soft and fragrant, about 2 minutes. Add the pancetta and continue cooking until the fat begins to render.
Add the mushrooms, squash, and turmeric to the pan and toss to combine. Cover the pan and continue to cook, stirring frequently, for 8-10 minutes until the squash is tender when pierced with a fork and all of the veg is lightly browned.
Add the salt, black pepper, dried cranberries, and rice to the pan and toss everything together.
Prepare a 9” x 13” pan with non-stick spray and transfer the rice mixture to the pan.
If you are baking immediately, bake for 10 -15 minutes until hot. If you are making the casserole in advance, bring to room temperature before cooking and bake for 20-25 minutes until hot. Garnish with parsley.