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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.

A plate of baked pasta with white beans, kale, and chunks of yellow squash, served with a fork. Sliced bread is beside the plate, and part of a casserole dish is visible.
This butternut squash casserole is vegetarian, gluten-free, and the kind of one-dish fall dinner that makes the whole kitchen smell like autumn.
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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
A close-up of a baked casserole with yellow squash, leafy greens, rice, and melted cheese in a white dish with a serving spoon.

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!

Top-down view of bowls with butternut squash, brown rice, kale, sliced onion, white beans, feta, veggie broth, and seasonings on a light surface—each labeled with text—perfect for assembling an easy butternut squash dump and bake meal.

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: Heat until steaming before adding 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.
A white baking dish filled with cheesy rice casserole containing chopped greens, yellow bell peppers, and onions, with a serving spoon in the corner.
If you love the dump-and-bake format, my chickpea ranch casserole uses the same method with a completely different flavor direction!

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.

A casserole dish filled with a baked mixture of butternut squash, leafy greens, white beans, rice, and melted cheese makes for the perfect dump and bake Rice Casserole—wholesome comfort food that’s simple to prepare.
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Butternut Squash Rice Casserole With Feta (Dump & Bake)

4.89 from 9 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes
Servings: 6 servings
This butternut squash rice casserole is a dump-and-bake dinner with brown rice, squash, and feta baked in herby broth until tender. Cozy, filling, and minimal prep!

Ingredients 

  • 5 cups chopped butternut squash*, from 1 medium squash
  • 1 cup uncooked brown rice, 185 g
  • 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, 600 mL
  • 1 15-oz can white beans, such as cannellini, Great Northern, or butter beans, drained, 425 g cans
  • 1 8-oz block feta cheese, 225 g
  • 3 cups chopped kale, or about 3 handfuls
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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.
    A baking dish containing sliced onions, cubed butternut squash, uncooked brown rice, chopped herbs, black pepper, and paprika.
  • Heat Broth: Bring 2 ½ cups vegetable broth to a simmer on the stove or heat it until steaming in the microwave.
    A clear glass measuring cup filled with yellow chicken broth sits on a textured light-colored surface.
  • 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.
    Cubed squash, white beans, sliced onions, herbs, and a block of cream cheese are arranged in a white baking dish, ready to be baked.
  • 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.
    A casserole dish with cubed squash, white beans, sliced onions, herbs, and a block of cream cheese in the center, ready for baking.
  • 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.
    Baked casserole with chunks of yellow squash, leafy greens, white beans, and creamy sauce, mixed together in a white baking dish with a wooden spatula.

Notes

*Cut butternut into roughly 3/4-inch cubes
**I like to buy a pack of poultry herbs, which usually has all three of these!
Can I use a different squash? Yes. Acorn squash and delicata squash both work well. Delicata doesn’t need to be peeled, which saves time. Kabocha squash produces a slightly sweeter, creamier result. Avoid spaghetti squash since it releases too much water during baking and makes the casserole wet.
Can I make this ahead? Yes, up to two days ahead. Assemble the casserole until Step 2 (do not add the broth ahead of time). When ready to bake, bring it to room temperature for 20 minutes first, heat the broth before pouring it in, and bake as directed. Add five to ten minutes to the covered bake time since the dish is starting cold.
Store in an airtight container in the fridge for up to four days. The rice continues to absorb liquid as it sits, and the casserole thickens significantly by day two. Add a splash of broth when reheating and stir well.
Reheat in the microwave in 60-second intervals or in a 350°F oven covered with foil for 15 minutes.
Freezes well for up to two months. Thaw overnight in the fridge and reheat with extra broth.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 58g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 620mg | Potassium: 780mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9800IU | Vitamin C: 38mg | Calcium: 240mg | Iron: 3.5mg

Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.89 from 9 votes

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54 Comments

  1. Suzie says:

    You mentioned a pack of poultry herbs. Can you show me what the package looks like?

    Reply
    1. Sarah Bond says:

      It usually comes in a plastic clamshell container and contains fresh sage, thyme, and rosemary!

  2. Lori says:

    5 stars
    Ohhh, Sarah! This is such a great autumn and winter meal. I followed the recipe exactly, and also roasted a head of romanesco, and served it with a huuuuuuge spinach/apple/pecan salad. It was one of the best meals we’ve had in a long time. My husband, who usually says very little (whether he likes it or not), pronounced it, “Wonderful!” And as full as our plates were, he even went back for seconds. I have to agree that it IS wonderful! Thanks!!

    Reply
    1. The Live Eat Learn Team says:

      You just made my day Lori, so glad you both enjoyed it!

  3. Carolann Forney says:

    I only have feta crumbles. Can I use that instead of a block of feta?

    Reply
    1. Sarah Bond says:

      Yes! Definitely use what you have.

  4. Nancy says:

    isn’t the Kale tough with only 5 minutes in hit casserole? I have kale and Chard in my garden so I’ll probably try Chard.

    Reply
    1. Sarah Bond says:

      It softens quite a bit in a hot casserole and has just a little chew to it. If you want it to be really soft, you could stir it in earlier!

  5. Renee McMillan says:

    Do you peel the butternut squash first and if so , how ?

    Reply
    1. Sarah Bond says:

      Yes! I just use a vegetable peeler 🙂

  6. Debi says:

    5 stars
    The butternut squash and rice casserole is DELICIOUS!!! It is fall in a pan!!

    Reply
    1. The Live Eat Learn Team says:

      Nothing better than hearing this, thank you Debi!