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This butternut squash rice casserole is a true dump-and-bake: brown rice, squash, and a full block of feta all go into one casserole dish with hot broth and herbs, then bake until everything is tender. It’s cozy, filling, and ready with about ten minutes of active prep.
save this recipe!Fall vegetables and dump-and-bake dinners were made for each other. Butternut squash becomes sweeter and more concentrated in the oven and the brown rice absorbs the herby broth and turns fluffy.
This is the kind of recipe I reach for on a Sunday afternoon when I want dinner handled with minimal effort.
The Fall Dump and Bake That Actually Has Everything
After developing dozens of dump-and-bake recipes and testing this one across multiple batches, here’s what makes this version worth making:
- Ten minutes of active prep; the oven does everything else
- Works for a cozy weeknight dinner or a Thanksgiving side
- Feta placed whole on top softens into a creamy finish that stirs through the whole dish
The Testing
Hot broth, not cold
Pouring cold broth into the dish significantly extends the time before the rice begins absorbing liquid, which throws off the timing and can leave the rice unevenly cooked. Bringing the broth to a simmer first (or heating it in the microwave until steaming) means the cooking process starts the moment the foil goes on.
Brown rice vs. white rice
Brown rice takes significantly longer to cook than white rice and needs more liquid, which is why this recipe is calibrated for it. The longer bake time lets the butternut squash caramelize, and the flavors develop fully!
Key Ingredients
- Butternut squash: Five cups, cut into roughly three-quarter-inch cubes for even cooking. Pre-cut squash from the grocery store works as a time-saver!
- Brown rice: Goes in dry and absorbs the broth during the bake. Long-grain brown rice gives the cleanest, most separate texture. Don’t substitute white rice without adjusting the time and liquid.
- Vegetable broth: Heated until steaming before going in so everything starts cooking immediately.
- Feta cheese: Block feta softens evenly and has a creamier, less crumbly texture than pre-crumbled feta, which contains anti-caking agents that prevent it from melting properly.
- White beans: Cannellini, Great Northern, and butter beans all work. They add protein, fiber, and a creamy starchiness that makes the casserole feel complete.
- Fresh herbs: Two teaspoons of thyme, rosemary, sage, or a combination. A poultry herb pack from the grocery store usually has all three and is the most convenient option! Dried herbs can substitute at half the quantity.
- Kale: Lacinato kale is the best choice since it wilts more evenly and has a less bitter flavor than curly kale. Baby kale also works.
Pair it with…
This is a complete meal in one dish, but something fresh and slightly acidic alongside keeps it from feeling heavy. My harvest fall salad with crispy smashed carrots is the natural pairing here, the pomegranate vinaigrette and crispy carrots play beautifully against the creamy feta and earthy squash.
My fall farro salad with butternut squash is another good option if you want to lean fully into the fall theme and double down on the squash. Crusty bread for scooping the casserole sauce is always worth having on the table.
Butternut Squash Rice Casserole With Feta (Dump & Bake)
Ingredients
- 5 cups chopped butternut squash*, from 1 medium squash
- 1 cup uncooked brown rice
- ½ cup sliced yellow onion, or about ½ of an onion
- 1 tsp each garlic powder and 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, such as cannellini, Great Northern, or butter beans, drained
- 1 8-oz block feta cheese
- 3 cups chopped kale, or about 3 handfuls
Instructions
- Preheat oven to 400°F (204°C).
- Dump: To a 9×13-inch casserole dish, dump in 5 cups chopped butternut squash*, 1 cup uncooked brown rice, ½ cup sliced yellow onion, 1 tsp each garlic powder and smoked paprika, ½ tsp black pepper, ¼ tsp salt, and 2 tsp chopped herbs. Stir to combine.
- Heat Broth: Bring 2 ½ cups vegetable broth to a simmer on the stove or heat it until steaming in the microwave.
- Finish Assembly: Pour hot broth into the casserole dish and stir to combine. Sprinkle 1 15-oz can white beans (drained) evenly over the dish, then place 1 8-oz block feta cheese right on top in the middle.
- Bake: Cover dish tightly with aluminum foil, then bake for about 60 to 80 minutes, or until butternut is fork-tender and rice is cooked. If rice still has a little bite to it, re-cover and continue baking in 10-minute increments, adding more broth as needed.
- Kale: While still piping hot, stir in 3 cups chopped kale, squishing the feta a bit so that it breaks into small pieces and combines evenly into the dish. Let stand for about 5 minutes before serving to allow kale to soften.
Notes
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
