Spanish Squash Casserole

Four ingredients, one baking dish, zero fuss. This casserole combines winter squash with quick-cooking Spanish brown rice, fresh tomatoes, and sweet red bell pepper, all mixed together raw and baked covered until the squash turns tender and the rice absorbs the juices from the vegetables.

The beauty of this recipe is that everything cooks together at the same rate. The moisture released by the tomatoes and squash steams the rice under that tight foil cover, so you don’t need to pre-cook anything. What goes in the dish raw comes out 30 minutes later as a cohesive, steamy casserole.

Spanish-style brown rice brings its own seasoning to the party. The built-in spice blend in the rice mix means you don’t need to add a single additional seasoning, though the fresh tomatoes and roasted pepper flavor from the bell pepper round out the flavor naturally.

Kitchen Tips

• Cut the squash into small, uniform pieces. Larger chunks won’t cook through in 30 minutes. Aim for ½-inch cubes or thinner slices so everything finishes at the same time.
• Cover tightly. The steam trapped under the foil is what cooks the rice. A loose cover lets moisture escape, and you’ll end up with crunchy, undercooked grains.
• Let it rest 5 minutes after pulling from the oven. The rice continues to absorb liquid as it sits, and the casserole holds together better when spooned out.

Variations

• Add black beans for a heartier, protein-packed version that works as a standalone main.
• Use butternut squash for the sweetest, creamiest result. Acorn or delicata work well too.