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Butternut Squash & Brown Rice Casserole (Dump & Bake)
Ingredients
  • 2 ¼ cups 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 butternut squash cubed and peeled
  • 2 shallots thinly sliced
  • 2 15- ounce cans cannelini beans drained and rinsed; about 2 ¾ cups
  • 1 cup uncooked brown rice*
  • 1 ½ cups kale de-stemmed and finely chopped
  • Optional: Rosemary Garlic Cashew Cream for serving
Steps
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