Roasted Squash and Zucchini Rice Gratin

by Jonathan Cheung

Fantastic fall recipe, and pssst … epic side dish idea for a Thanksgiving feast!

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roasted squash zucchini rice gratin recipe


  • 1 small Butternut Squash, peeled, seeded, diced into bite-size pieces
  • 2 tbsp/30ML of Olive Oil
  • Salt and Pepper
  • 1 cup/250ML of Dainty Long Grain and Wild Rice
  • 2 large Zucchini, grated on a box grater
  • ¼ cup/60ML of Olive Oil
  • 1 cup/250ML of Onion, minced
  • 2 cloves of Garlic, minced
  • 2 tbsp/30ML of All-Purpose Flour
  • 2 ½ cups/625ML warm Whole Milk
  • 1 cup/250ML of Parmesan, grated



Preheat oven to 425°. Toss the diced squash on a bowl with olive oil and generously season with salt and pepper. Lay on a lined baking sheet and roast for 25 minutes.


Meanwhile, cook the Dainty Long Grain and Wild Rice in your rice cooker, according to package directions.


Place the grated zucchini in a bowl and sprinkle with 1 tsp salt. Allow to sit for 10 minutes. Gently squeeze the water from the zucchini and set aside.


Heat a large sauté pan over medium high heat. Add 1/4 cup/63 ml olive oil. Stir in the onion and garlic. Cook for 5 minutes, or until translucent. Add the dry zucchini and stir to combine. Sprinkle in the flour and stir. Slowly pour in the milk, rice, and roasted squash, and ½ cup/125 ml parmesan cheese. Stir together until combined. Season with salt and pepper.


Grease a 13x9 inch baking dish. Pour the rice mixture in and place in the oven.


Bake for 20 minutes. Sprinkle the remaining Parmesan Cheese over the top and place back in the oven for another 10 minutes, or until the liquid is absorbed.


Remove from the oven, and allow to rest for 10 minutes. Serve hot.

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