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Nature’s Rice Blend Casserole with Butternut Squash and Cranberries
Lunch & Dinner

Nature’s Rice Blend Casserole with Butternut Squash and Cranberries

This fall casserole is a meal all in itself. You will love the way the tart cranberries and creamy squash mix with our Nature's Blend.

Lunch, Dinner, Savory, Nature's Blend

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The Chicken

Step 1

Cook the rice according to package directions. Drain off any excess cooking liquid and set aside. 2. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.

cooking diced chicken in a pan
Squash

Step 2

With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons of olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes.

cooking diced sweet potatoes in a pan
Finishing Touches

Step 3

Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

cheese grater