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Roasted Squash and Zucchini Rice Gratin

by Jonathan Cheung

[Total: 0 Average: 0]
Squash Zucchini Rice gratin

Ingredients

  • 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

Preparation

1

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.

2

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

3

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.

4

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.

5

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

6

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.

7

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


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