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Savory pumpkin rice casserole

Heavenly Savory Pumpkin Rice Casserole for Cozy Nights

Experience the warmth of autumn with this savory pumpkin rice casserole, a perfect comfort dish for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Foods
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Chopped Pumpkin Butternut squash can be a substitute.
  • 3 cups Cooked Rice Using leftover rice is a great time-saver.
  • 1 can Cooked Chickpeas Feel free to swap for your favorite beans.
  • 1 medium Yellow Onion Shallots offer a milder alternative.
  • 3 cloves Garlic Opt for fresh garlic for the best flavor.
  • 2 cups Baby Spinach Regular spinach can be used if necessary.
  • 1 cup Dried Cranberries Rinse before using.
  • 1 cup Chopped Walnuts Pecans or almonds can work as well.
  • 1 teaspoon Dried Thyme Fresh thyme can enhance the aroma.
  • 1/2 teaspoon Red Chili Flakes Adjust according to your spice preference.
  • 1/4 teaspoon Nutmeg Powder Freshly grated nutmeg adds a fragrant allure.
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Salt Adjust according to the saltiness of your cheese.
  • 2 cups Shredded Mozzarella Cheese Vegan cheese is a good option for a dairy-free version.
  • 1 cup Shredded Cheddar Cheese Choose milder cheese for less intensity.
  • 1/2 cup Cooking Cream Substitute with heavy cream or coconut cream if vegan.
  • 1/2 cup Milk Plant-based milk is great for dairy-free diets.
  • 2 tablespoons Olive Oil Ideal for sautéing ingredients.

Equipment

  • large pot
  • Baking dish

Method
 

Instructions
  1. Pour olive oil into a large pot over medium heat. Sauté chopped garlic and yellow onion until translucent, about 3-5 minutes.
  2. Add the chopped pumpkin along with a pinch of salt. Cover the pot and cook for 10-15 minutes until tender but holds shape.
  3. Stir in dried thyme, red chili flakes, ground black pepper, and nutmeg. Toss briefly to infuse flavors.
  4. Gently fold in rinsed cranberries, chopped walnuts, cooked rice, chickpeas, baby spinach, cooking cream, milk, and shredded mozzarella. Mix until combined, then turn off the heat.
  5. Grease a baking dish and pour in the mixture, spreading it evenly.
  6. Sprinkle the shredded cheddar cheese on top.
  7. Bake in a preheated oven at 200°C (400°F) for 25 minutes, or until cheese is golden brown and bubbling.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 500mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Allow the casserole to rest for a few minutes before serving to let the cheese set.

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