Winter Squash, Rice and Chicken Casserole

I don't really like squash, but I really want to like it. So, I buy it and try to cook it in ways that are, to me, delicious. It's something about the texture, I think, although my mother thinks that I had an issue with all foods orange as a child. I disagree, because I drank orange juice all day and night. I always volunteered to make the orange juice because not only was it a fun science project, but I could sneak spoonfuls of the orange, sticky, sickly sweet stuff while no one was looking. But, yes, sweet potatoes, squash were not friends of mine in their chunk form. I love them pureed, though, so that's what I do.

This was brilliantly easy, and I happened to have everything on hand, which is how I roll when it comes to cooking. I thought it would come out dull, but it was just delicious. And, of course, it's good for baby, too. You could very easily leave the chicken out for a vegetarian option.

2 cups of cubed, roasted winter squash, roughly pureed (I used butternut)

2 cups of cooked white rice (I'm sure brown would be just as nice; I happened to use Jasmine)

Shredded cooked chicken--1 or 2 cups?

1 cup plain, low-fat yogurt

1/2 tsp. nutmeg

Mix all together. Grease a lidded quart casserole and fill it with the mixture. Grate some nice sharp cheddar cheese (or whatever you have) on top. Cover with a thick layer of bread crumbs. Drizzle a little olive oil on top. Pop in preheated 350 oven. Bake for about thirty minutes, or until bubbling and looking good enough to eat.