Broccoli and Butternut Squash Casserole

This vegetarian butternut squash casserole is loaded with brown rice and veggies. It's perfect for potlucks or office parties.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 50 mins
• Calories: 336 Calories

Ingredients

• 2 cups water
• 2 tablespoons chopped fresh basil
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup uncooked brown rice
• 3 tablespoons light soy sauce
• 1 head broccoli, cut into florets
• 1 ½ cups coconut milk
• 1 large butternut squash, peeled and cut into 1/2-inch cubes
• 2 tablespoons light olive oil
• ½ medium red onion, minced
• 3 cloves garlic, minced, or more to taste
• ½ pound Brussels sprouts, quartered
• 2 medium carrots, julienned
• 1 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

Recipe Instructions

Step 1

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.

Step 2

Bake squash in the preheated oven until soft, about 1 hour.

Step 3

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.

Step 4

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.

Step 5

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.