Roasted Butternut Squash with Spicy Wild Rice and Queso Fresco #SundaySupper

11.17.2013


This can easily be labeled a ‘skinny dish’. It packs different textures, flavors, spicy kick and nutrients, but it’s rather low in fat. So my contribution to today’s Squashing Winter event for Sunday Supper, hosted by my friend Heather of Girlichef, will make a good addition to that table that in a few weeks will be crowded with many over-the-top foods where no calorie or effort will be spared. And that’s just for the savory part. Then come the desserts.

Years ago, a trend started here, followed religiously by my mother at some point, where whole grain rice filled butternut squash covered with low fat melted cheese became all the rage, and appeared in many menus as a skinny option.



There’s a lot of credit to give to a recipe that has few ingredients, fills you up and still keeps you energized and not rummaging the fridge an hour after you ate it, because your stomach is growling again from a plate full of food  that didn’t do much for the hunger factor. 



It’s winter squash season for most of you, and I bet your produce is a drop dead gorgeous orange and with enough flavor to eat it raw.

The butternut squash layer get extra roasted from the second bake with the rice, and the top gets crispy form the last drizzle of olive oil.


Queso fresco here is a staple so old I remember the way it was when I was growing up, back when food was much more artisanal and organic without trying. This cheese was also called double cream and the guy at the cheese shop would cut the piece you wanted from a huge block, both sides with a thick layer of flour. Nowadays there are many variations, but they all melt wonderfully, one of the main reasons queso fresco is so popular.
This recipe uses the whole fat kind, because I think low fat cheese is not worth it much, I’d rather use less of the good kind. But that’s personal preference.
As for the rice, I adore wild rice, which takes a long while to cook. The nutty flavor is so unique and it has  a chewiness very different from any other rice, similar to yamani. I love both. It’s a great rice for a cold salad with dried fruits and nuts.



What’s your favorite type of rice?



ROASTED BUTTERNUT SQUASH WITH SPICY WILD RICE AND QUESO FRESCO

The rice amounts given are raw; cook them in salted water. The amount of spices can be increased or decreased to your taste.

Makes 6 servings

Ingredients

¾ cup wild rice, cooked
¾ cup basmati rice, cooked
1 pound 4oz butternut squash, cubed
Olive oil
Salt, freshly ground black pepper
1 teaspoon smoked paprika, divided
½ teaspoon cumin seeds
½ teaspoon ground turmeric
¼ to ½ teaspoon cayenne pepper
3 to 4oz queso fresco, diced

Directions

Preheat oven to 375ºF / 190ºC
Drizzle a roasting pan with some olive oil, add the butternut squash, move it around to coat in the oil, and sprinkle over half each of the smoked paprika, turmeric and cayenne and the cumin seeds. Season with salt and pepper to taste. Roast for 30 minutes.
Transfer to a ceramic oven-proof pan. Top with half of the queso fresco.
In a bowl mix both cooked rices with the rest of the spices and salt and pepper to taste. Top with the rest of the queso fresco and drizzle with some olive oil.
Bake for about 20 minutes, then turn on the top broiler and broil the casserole for about 5 minutes, until it’s bubbly and blistered.
Eat as soon as you can.




Ready for some stunning winter squash recipes?


Breakfasts and Breads
Appetizers, Starters, and Condiments
Soups, Sandwiches, and Salads
Main Dishes
Side Dishes
Desserts
Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog


Join the #SundaySupper conversation on twitter today!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


.


62 comments:

  1. Ahora que vivo sola y que me estoy poniendo gordíiiisima, esta es una buena opción para hacer algo más ligero porque me pasa exactamente lo que dices, como y a la hora vuelvo a tener hambre!

    ReplyDelete
    Replies
    1. Que bueno verte por acá otra vez Mireia! Lo de gordísima me cuesta creerlo, pero se te nota contenta, me alegro!

      Delete
  2. This looks so good! I love how simple it is. That crispy cheese on top is making my mouth water!!

    ReplyDelete
  3. My favorite type of rice? Wild rice and you nailed it with this dish. Wow Paula. I'm dreaming about the melty cheese on top too. Uber yummy.

    ReplyDelete
  4. It looks amazing - I love wonderfully healthy dishes like this - full of flavor and goodness - so enjoying butternut squash recipes at the moment and can't wait to try this one :)
    Mary x

    ReplyDelete
  5. Your photos are incredible! I've never seen whole turmeric before so that was quite interesting to me. I've recently been experimenting with ground turmeric because of all it's health benefits. Love that it's used in the recipe along with winter squash!
    Renee - Kudos Kitchen

    ReplyDelete
  6. Love that steaming forkful photo!

    ReplyDelete
  7. This looks so delicious and your pictures are amazing...makes me want to dig in even though it's breakfast!

    ReplyDelete
  8. Wow! This would be great for serving at Thanksgiving! I love it and i just want to eat it all!!

    ReplyDelete
  9. Paula, both rice and the photos are equally amazing!

    ReplyDelete
  10. Super recipe, especially for the Thanksgiving table! Yum! #SundaySupper

    ReplyDelete
  11. Paula!
    omg, love this!!! love that you paired rice with the butternut squash and queso fresco?!!! oh my goodness. . sounds fabulous! and love the way the dish looks. . the wild rice on top looks so beautiful to me . . and I can taste all of those spices and flavors . . yum!!! I'm going to try this!

    ReplyDelete
  12. This looks amazing…Perfect for the season! Beautiful photos!

    ReplyDelete
  13. I agree with you on the cheese thing, Paula - and this looks so darn delicious. I love its earthiness...and the fact that it warms me up at a glance. And holy cow, I don't think I've ever seen whole turmeric - it's so cool looking!

    ReplyDelete
  14. Wow!! I am getting so hungry just looking at this!! This sounds fantastic!

    ReplyDelete
  15. The crispy rice and puddles of gooey melted cheese have my complete attention! My Thanksgiving menu is planned but I envision a roasted chicken would be fab with the Roasted Butternut Squash
    with Spicy Wild Rice and Queso Fresco!

    ReplyDelete
  16. Wow, finger licking good, actually as asian descent, rice casseroll is not familiar,
    but i guess i would love any "skinny" food, since i'm not feeling guilty to diggin' it

    ReplyDelete
  17. Holy wow this looks fantastic. I love wild rice, what a great dish.

    ReplyDelete
  18. Paula, amongst all the different varieties of squash available, I like butternut the best, hands down. My favorite recipe is for a soup with butternut squash and spicy smoked paprika. So whenever there is a lovely recipe for a butternut squash dish, I take a really good look - this recipe of yours looks delicious and comforting with wonderful spices - but I have to admit to never having used Queso Fresco - not that easy to find around here.
    Have a lovely Sunday!

    ReplyDelete
  19. This looks so inviting and comforting! I love that it's a "skinny dish" so I won't feel guilty for having seconds. Pinned! Have a great week Paula. :)

    ReplyDelete
  20. This is a great Sunday dinner full of harvest freshness, would love to make this and add some more garden veggies we're growing.

    ReplyDelete
  21. The melty cheese looks amazing! I've never seen whole turmeric before. I use the ground version all the time because it's so good for you.

    ReplyDelete
  22. Just a gorgeous, tempting dish, Paula! That melty cheese sold me with my first glance!!!

    ReplyDelete
  23. Ohh... yummy. All that melty cheese on top of rice looks divine. Wild rice is my favorite. Great dish.

    ReplyDelete
  24. That just looks like the best thing I have ever seen, honestly, I am drooling like crazy here. Your pictures are breath taking!!!

    ReplyDelete
  25. This is gorgeous! Looks wonderful, and I'll bet it tastes better (is that even possible?!). I'm with you on fat and cheese - use the real stuff, or don't bother. Great recipe - thanks.

    ReplyDelete
  26. Oh my gosh, Paula! This looks fantastic. Pinning!! Now's it's a toss up whether I make this for dinner tonight or Alice's butternut lasagna. Whichever one I don't make will just get made tomorrow :-) Love, love, love your recipes and your gorgeous photos!!

    ReplyDelete
  27. That photo in the middle with the steam coming off? That's MY bite!

    ReplyDelete
  28. I love that you added in spicy!
    We the food blogging world needs more spice with the butternut.
    Great recipe
    :::Printing this one::::

    ReplyDelete
  29. You had me Paula at wild rice! I completely agree with your assessment of why the grain is sooo good. Queso Fresco - whole or low fat...I'll have to trust Whole Foods carries the cheese. Love the splash of colorful squash in the dish, too. During wintertime, it is important to incorporate color =)

    ReplyDelete
  30. Wow I wish I was at your house right now and devouring a plate of this :D
    yum!

    Cheers
    CCU

    ReplyDelete
  31. I love wild rice, and black rice too! Your dish looks amazing, and I love that it healthy (and I'd bet) delicious! Thanks for sharing

    ReplyDelete
  32. I love this recipe, is just like make stuff rice for the holidays.

    ReplyDelete
  33. What a beautiful dish, Paula! I love the nuttiness of wild rice as well and queso fresco is one of my favorites. We lived in Venezuela when I was a child and my mother would buy it for me from street vendors who walked between the slow cars during rush hour. I could hardly wait to get home to eat it!

    ReplyDelete
  34. This looks fabulous, proper comfort food just right for this time of year. Looks delicious, healthy and not too expensive, great combo!

    ReplyDelete
  35. This sounds delicious, and so versatile to change the flavorsmormeven add some sausage or chicken for a heartier main dish. And spinach for a green veggie. Ooh, I may have to experiment. Pinned!

    ReplyDelete
  36. This sounds like pure comfort food - the nuttiness of both the squash and the rice are wonderful together, and queso fresco is easily gotten here. i am with you - definitely more of the real thing before I would use a low-fat or nonfat cheese. Our local store has fresh turmeric root. Was yours dried? I have never seen that...

    ReplyDelete
    Replies
    1. I suppose it is dried.. now you have me wondering, since I've never seen fresh!

      Delete
  37. I agree, low-fat cheese isn't worth it. It's like rubber. I love how simple and delicious this recipe is!

    ReplyDelete
  38. Yum! I made a baked butternut squash with cheese this weekend also (ricotta & parm in my case), and was immediately reminded of why winter's not so bad after all--lots of tasty squash to enjoy!

    ReplyDelete
  39. Ahh, this is easily one of my favs this week. Love wild rice and this is such a great way to serve it !!! Cheesy, yummy... lots of textures and flavors going on here! Great pics Paula!

    ReplyDelete
  40. Oh my...what a beautiful recipe. My mouth is watering just by looking at your gorgeous pictures. :) I adore Butternut Squash and can't wait to make this recipe.

    ReplyDelete
  41. This looks amazing! I love wild rice, especially with butternut squash and all of that melted cheese on top... yum!

    ReplyDelete
  42. Your photos are gorgeous. This sounds fantastic, great flavors!

    ReplyDelete
  43. Oh this looks gorgeous Paula and I love the turmeric and cumin in your squash.Looks like the perfect comforting meal for the winter with the lovely melted cheese on top!So yum!

    ReplyDelete
  44. looks deliciosu paula! no queso fresco here, but i'm thinking salty feta would contrast nicely, or some squidgy mozzarella might give a nice strecth to the dish.

    ReplyDelete
  45. What a fun mix of flavors in this dish, I love the spicy addition! This would be a lovely Thanksgiving side dish! Gorgeous, Hugs, Terra

    ReplyDelete
  46. I love this type of meals! This one looks fantastic, Paula. A beautiful idea...and the photos...yummy!

    ReplyDelete
  47. This looks so delicious - that gooey cheese with the sweet, earthy squash? Heaven.

    ReplyDelete
  48. I love the spice with the wild rice. I tend to think tame and herby when it comes to rice. Time to break out of my bubble!

    ReplyDelete
  49. I wish so badly that I could get queso fresco here. I know I could just substitute the cheese but nothing tops queso fresco for certain dishes.

    ReplyDelete
  50. I don't think I"d be willing to share this dish with others - it looks SO good! My favorite type of rice is hard to say - I do love wild rice...but sometimes sticky white rice is so magical too...

    ReplyDelete
  51. Oh, my oh my! this looks so good. I remember when my dad was in Mayo clinic in Minnesota having heart surgery. I flew up to visit and found myself buying wild rice. Love it! He survived but the rice is now gone! Got to buy more!

    ReplyDelete
  52. Gorgeous dish Paula! I've never actually used whole turmeric before, they're fascinating to look at. Love that image of the cheesy forkful, yum! So good to have nutritious dishes in the repertoire that are also delicious like this one xx

    ReplyDelete
  53. Lovely Paula, rice is perfect for this recipe.

    ReplyDelete
  54. "few ingredients, fills you up and still keeps you energized " is really how we have always liked to cook and have been trying to get back to this simple concept. What a wonderful recipe and I'm thinking a creamy goat cheese on top. This is a great vegetarian meal, too.

    ReplyDelete
  55. WOW thank looks fabulous Paula! I love Queso Fresco :)

    ReplyDelete
  56. Oh this looks fabulous. I love the spicy rice and queso fresco addition... this just looks like a wonderful fall dish that I could eat quite a bit of. Yum!

    ReplyDelete
  57. I made this last weekend. Pretty good, but it wasn't as fabulous as I expected. I ate all the leftovers happily, but I wish everything had melded a little more.

    ReplyDelete
    Replies
    1. You know, I was going to add some cream, but then decided I wanted it lower in fat. Hope you enjoyed it anyway!

      Delete

Your comments make my day! Thanks for taking the time to leave a note.

>
Vintage Kitchen Notes. All rights reserved. © Adorable Design.