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How to Make Broccoli and Butternut Squash Casserole - A Step-by-Step Guide

Broccoli and Butternut Squash Casserole is a comforting and nutritious dish that brings together the robust flavors of roasted butternut squash with the earthy goodness of broccoli. This casserole is the perfect side dish for any meal, whether it’s a casual weeknight dinner or a festive holiday feast. The combination of tender butternut squash, crisp broccoli, and a savory cheese sauce will have everyone coming back for seconds.

This recipe is a fantastic way to incorporate more veget...

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Ingredients

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

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 50 mins
  • Servings: 8
  • Yield: 1 9x13-inch casserole

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

    • Nutrition

    336 cal.

    • Total Fat: 11g
    • Saturated Fat: 8g
    • Sodium: 488mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 10g
    • Total Sugars: 8g
    • Protein: 9g
    • Vitamin C: 147mg
    • Calcium: 156mg
    • Iron: 5mg
    • Potassium: 1238mg

    Categories

    Vegetarian recipes
    Main recipes
    Side recipes
    Comfort food recipes
    Healthy recipes