Butternut Squash Wild Rice Casserole

I made this as a no-meat dinner from Clean Eating one night but this would be an awesome side dish for Thanksgiving. It's got a bit of a kick, which I really like with turkey which is usually pretty mild.  If you are feeding a crowd, you'll probably want to double this.

Butternut Squash Wild Rice Casserole

1/2 c. wild rice
2 c. peeled and diced butternut squash
1 t. chile powder
1/4 t. ground cayenne pepper
3 T. fresh lime juice, divided
1/2 onion, diced
1/2 -1 jalapeno, seeded and diced
1c. frozen corn
1 T. whole wheat flour
3/4 c. black beans
3/4 c. chicken or vegetable stock
salt and pepper, to taste
1 c. shredded mozz and cheddar cheese blend

Cook rice according to directions.  Fluff with a fork and set aside.

Mist squash with cooking spray and toss.  Add chile powder, cayenne, and 1 T. lime juice.  Toss to coat.  Arrange squash in a single layer on parchment lined baking sheet.  Bake at 400 degrees for 30 minutes or until squash is tender.  Set aside.

Mist a large skillet with cooking spray and heat on medium-high heat.  Add onion, jalapeno and corn.  Cook, stirring frequently for 2-3 minutes.  Stir in flour and cook another minute.  Add beans and stock and bring to a boil.    Reduce heat to medium and simmer for 2 minutes, until thickened.

Combine rice, squash and corn mixture in a large bowl.  Add the remaining 2 T. lime juice, stir well to combine and season with salt and pepper.  Transfer mixture into an 8-inch square dish.

Top with cheese.  Cover with foil and bake for 25 minutes or until hot throughout.