Stuffed Buttercup Squash Casserole
¾ cup wild rice (cooked)
¾ cup basmati rice (cooked)
1 pound 4oz butternut squash (cubed)
Olive oilSalt ( freshly ground black pepper)
1 teaspoon smoked paprika (divided)
½ teaspoon cumin seeds
½ teaspoon ground turmeric
¼ to ½ teaspoon cayenne pepper
3 to 4 oz queso fresco
optional: fresh squeezed lime juice
Preheat oven to 375ºF.
Drizzle a roasting pan with some olive oil, add the buttercup squash, move it around to coat in the oil, and sprinkle over half each of the smoked paprika, turmeric and cayenne and the cumin seeds. Season with salt and pepper to taste. Roast for 30 minutes.
Transfer to a ceramic oven-proof pan. Top with half of the queso fresco. In a bowl mix both cooked rices with the rest of the spices and salt and pepper to taste.Top with the rest of the queso fresco and drizzle with some olive oil.
Bake for about 20 minutes, then turn on the top broiler and broil the casserole for about 5 minutes, until it’s bubbly and blistered. Squeeze fresh lime juice on top right before serving.