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

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.