Butternut Squash with Yogurt and Rice


Butternut squash from a Missouri roadside stand coupled with Exotic Rice Blend from the Dutchman’s Store in Cantril, Iowa, produced a colorful, nutritious casserole.  All the steps in this recipe are easy, but cleanup takes time.   Leftovers reheat well.


Butternut squash

Cooked rice (wild, basmati, white, brown, or a blend)

Salt (optional)

Water or broth


Plain yogurt

Cheddar cheese, grated

Butter or oil (optional)

Vary quantities according to taste.  A very large squash, 1-1/2 cups raw rice, 3 cups water, 1 cup yogurt, ½ cup cheese, and 1 tablespoon butter filled a 9-x-12 baking pan and proved adequate for a neighborhood potluck picnic.


Seed squash & cut into big pieces

Brush cut sides with butter or oil (optional)

Bake squash on cookie sheet at 350˚F ‘til tender

Cook rice in salted water or broth ‘til tender

Put rice in greased baking dish

Skin & cube squash and lay atop rice

Combine yogurt & cheese

Heat yogurt/cheese mixture ‘til cheese melts

Pour yogurt/cheese over squash/rice

Bake casserole, covered, at 350˚F for 20-30 minutes

Remove from oven, garnish with cilantro, and serve