Baked Rice Casserole with Butternut Squash

Name: Baked Rice Casserole with Butternut Squash
Yield: Serves 8 to 10
Ingredients: 1 cup, pecans; 4 slices, high-quality white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter, melted; 2 tablespoons, unsalted butter; 1 pound, butternut squash, peeled and cut into 1-inch cubes; 1 , medium onion, minced; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 3 tablespoons, fresh sage leaves, chopped; 2 tablespoons, unbleached all-purpose flour; 4 cups, low-sodium chicken broth; 4 cups, whole milk; 2 cups, long grain white rice; 1/8 teaspoon, ground nutmeg; 1 1/2 teaspoons, salt; 1/4 teaspoon, ground black pepper; 12 ounces, ricotta cheese, (about 1 1/2 cups, see note); 1 ounce, Parmesan cheese, grated (about 1/2 cup); 1 , lemon, cut into wedges

Side Dishes
Rice
Vegetables
Casseroles

Baked rice casserole is the perfect solution to the problem of how to serve a rice side dish to a crowd and keep it warm; thanks to a protective topping and creamy sauce, it retains its heat much longer.

SERVES 8 to 10

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