Butternut Rice Casserole

This casserole is a wonderful way to prepare a delish fall side for your next dinner party!

It's rich, creamy, stays hot on the table, and so incredibly easy!

Butternut Rice Casserole

1 c dry white basmati rice

1/2 sweet onion

3 cloves garlic

1 butternut squash

1 large carrot

1 Tbsp dried crushed rosemary

1 tsp black pepper

Dash of cayenne pepper

1 1/2 c of raw cashews

1 lemon peeled

Directions

Chop all your veggies into large cubes and add to a sheet tray along with your 3 garlic cloves (leave the skin on)

Roast veggies at 375 until soft and just beginning to to crisp on the edges

*I like to roast the butternut squash seeds separately for a delicious topping or for an anytime snack

In a pot cook your rice and set aside

Once veggies are done roasting, add 1/3 of the butternut squash to the rice and add remaining squash and all other veggies to a high speed blender with your cashews, whole peeled lemon, and seasoning.

Blend all together till you get a pourable butternut squash soup consistency

*Side note, this makes a delicious butternut squash soup!

Add sauce to the pot with roasted squash and rice and toss to combine

Add mixture to a baking dish and bake at 375 until top begins to firm.

Serve this awesome dish at your next holiday dinner!