6 servings: 1 red, 1 green, 1 yellow, ¼ purple, ¼ blue
1/2 yellow onion (thinly sliced and diced)
1 lb butternut squash (chopped into 1 inch squares – I always buy mine from Target or Cub Foods because they have it all chopped up for you)!
1 rotisserie chicken (sliced with skin removed)
1 cup wild rice (makes 3 cups cooked) or you could substitute quinoa if you prefer
1/2 cup dried cranberries
1/2 cup freshly shaved parmesean cheese
1 Tablespoon freshly chopped thyme
2 Tablespoons olive oil
Salt and Pepper
Preheat oven to 350 degrees
Cook wild rice (or quinoa) according to package directions
While wild rice is cooking, heat a large skillet over medium heat. And in olive oil. Once oil is hot, add in your onion and squash. Sautee for approximately 6-8 minutes (or until squash is soft and you can easily pierce it with a fork). Season with salt and pepper.
Take a 9 x 13 pan and spray with olive oil or coconut oil
Once rice is ready, pour it into the pan along with the onion and squash mixuture.
Add in chicken, ¼ cup of the parmesaen cheese, dried cranberries, and thyme
Stir all ingredients together
Cover with tinfoil and cook in oven for 20 minutes.
Top casserole off with remaining ¼ cup parmesan cheese, cover and cook for an additional 5 minutes.
Serve and enjoy!