Ingredients
Scale
- 5 cups chopped butternut squash
- 1 cup uncooked brown rice
- ½ cup sliced yellow onion
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
- 2 tsp chopped herbs (thyme, rosemary, sage, or a combination)
- 2 ½ cups vegetable broth
- 1 15-oz can white beans (drained)
- 1 8-oz block feta cheese
- 3 cups chopped kale
Instructions
- Preheat the oven to 400°F (204°C).
- In a 9×13-inch casserole dish, combine the chopped butternut squash, uncooked brown rice, sliced yellow onion, garlic powder, smoked paprika, black pepper, salt, and chopped herbs. Stir thoroughly to mix.
- Heat the vegetable broth until simmering either on the stove or in the microwave.
- Pour the hot broth into the casserole dish and stir to combine everything well. Layer the drained white beans evenly over the top and place the feta cheese block in the center.
- Cover the dish tightly with aluminum foil and bake for 60 to 80 minutes until the butternut squash is tender and the rice is cooked. If the rice remains slightly firm, continue baking in 10-minute intervals, adding additional broth if necessary.
- Once baked, fold in the chopped kale while the dish is still hot, breaking the feta into pieces to mix evenly. Let it sit for about 5 minutes before serving so the kale can soften.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use a variety of herbs for extra flavor.
Ensure the butternut squash is chopped uniformly for even cooking.
This dish can be made ahead and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg