Butternut Squash Rice Casserole With Feta (Dump & Bake)
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!
Servings: 6 servings
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 9x13-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.
