Butternut Squash & Brown Rice Casserole (Dump & Bake)

butternut squash rice casserole topped with cashew cream

Butternut Squash & Brown Rice Casserole (Dump & Bake)

This Butternut Squash & Brown Rice Casserole is packed with nutritious seasonal veggies, hearty brown rice, and protein-rich white beans for a well-balanced vegan meal!

Course Main

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 220kcal

Author Caitlin Shoemaker

Ingredients

2 1/4 cups low-sodium vegetable broth
1 teaspoon chopped fresh rosemary or 1/2 tsp dried
1 teaspoon fresh thyme or 1/4 tsp dried
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper or to taste
3 cups butternut squash cubed and peeled
2 shallots thinly sliced
2 15- ounce cans cannelini beans drained and rinsed; about 2 3/4 cups
1 cup uncooked brown rice*
1 1/2 cups kale de-stemmed and finely chopped
Optional: Rosemary Garlic Cashew Cream for serving

US Customary - Metric

Instructions

Prep: Preheat the oven to 400F and set a 9x13" casserole dish aside. Mix the vegetable broth, rosemary, thyme, garlic powder, smoked paprika, and black pepper together medium pot; cover and bring to a boil over high heat.
Assemble: Add the squash, shallots, and beans to the casserole dish. Sprinkle the brown rice evenly over the top of the dish.
Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
Serve: Remove from the oven, uncover, and mix in the shredded kale. Let the casserole sit for 3 to 5 minutes, to cook the kale. Serve warm with rosemary garlic cashew cream, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Notes

White Rice: if you would like to make this with white rice, use 1 cup of uncooked rice and bake at 375F for only 45 minutes
Quinoa: to make this with quinoa, use 1 cup dry quinoa and bake at 375F for 35 minutes.

Nutrition