Name: Broccoli and Butternut Squash Casserole
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Butternut squash, peeled and cut into 1/2-inch cubes - 1 large; Water - 2 cups; Uncooked brown rice - 1 cup; Light olive oil - 2 tablespoons; Red onion, minced - ½ medium; Garlic, minced, or more to taste - 3 cloves; Garbanzo beans, drained - 1 (15 ounce) can; Broccoli, cut into florets - 1 head; Brussels sprouts, quartered - ½ pound; Carrots, julienned - 2 medium; Zucchini, julienned - 1 medium; Red bell pepper, cut into 1/2-inch dice - 1 medium; Yellow bell pepper, cut into 1/2-inch dice - 1 medium; Coconut milk - 1 ½ cups; Light soy sauce - 3 tablespoons; Chopped fresh basil - 2 tablespoons

Ingredients for - Broccoli and Butternut Squash Casserole

1. Butternut squash, peeled and cut into 1/2-inch cubes 1 large

2. Water 2 cups

3. Uncooked brown rice 1 cup

4. Light olive oil 2 tablespoons

5. Red onion, minced ½ medium

6. Garlic, minced, or more to taste 3 cloves

7. Garbanzo beans, drained 1 (15 ounce) can

8. Broccoli, cut into florets 1 head

9. Brussels sprouts, quartered ½ pound

10. Carrots, julienned 2 medium

11. Zucchini, julienned 1 medium

12. Red bell pepper, cut into 1/2-inch dice 1 medium

13. Yellow bell pepper, cut into 1/2-inch dice 1 medium

14. Coconut milk 1 ½ cups

15. Light soy sauce 3 tablespoons

16. Chopped fresh basil 2 tablespoons

How to cook deliciously - Broccoli and Butternut Squash Casserole

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.

2 . Stage

Bake squash in the preheated oven until soft, about 1 hour.

3 . Stage

While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

4 . Stage

When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.

5 . Stage

Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.