Butternut Squash Rice Casserole With Feta (Dump & Bake)

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!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Email Permalink Post

Save

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: 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.

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.

rate pin print remove ads

Butternut Squash Rice Casserole With Feta (Dump & Bake)

4.89 from 9 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 1 hour hour 20 minutes minutes

Total: 1 hour hour 30 minutes 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 

1x2x3x

• ▢ 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

Save this recipe!

Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Permalink Post Post

Save

Cook ModePrevent your screen from going dark

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

*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!