Butternut Squash & Brown Rice Casserole (Dump & Bake)

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

2 ¼ cups ( 234 ml) low-sodium vegetable broth

1 teaspoon chopped fresh rosemary (or ½ tsp dried)

1 teaspoon fresh thyme (or ¼ tsp dried)

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon black pepper (or to taste)

3 cups ( 495 g) butternut squash, cubed and peeled

2 shallots, thinly sliced

2 15-ounce cans cannelini beans, drained and rinsed; about 2 ¾ cups ( 510 g)

1 cup ( 180 g) uncooked brown rice*

1 ½ cups ( 47g) kale, de-stemmed and finely chopped

Optional: Rosemary Garlic Cashew Cream, for serving

Directions at frommybowl.com

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