Butternut Squash & Rosemary Rice Casserole

Name: Butternut Squash & Rosemary Rice Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 250 g butter beans, canned; 200 g basmati rice; 120 g kale; 50 g tahini; 35 g pumpkin seed; 2 yellow onion; 2 sprig(s) rosemary, fresh; 1 butternut squash; 500 ml vegetable broth; 15 g maple syrup; 2 clove(s) garlic; 1 tsp smoked paprika powder; 1 cinnamon stick; 1 tbsp apple cider vinegar

10 min

Vegan

28495

For 4 Portions

250 g

butter beans, canned

200 g

basmati rice

120 g

kale

50 g

tahini

35 g

pumpkin seed

yellow onion

2 sprig(s)

rosemary, fresh

butternut squash

500 ml

vegetable broth

15 g

maple syrup

2 clove(s)

garlic

1 tsp

smoked paprika powder

cinnamon stick

1 tbsp

apple cider vinegar

salt

pepper

1. All set?

2. Preheat oven to 375°F (conventional).

3. Combine vegetable broth, rosemary sprig, cinnamon stick, smoked paprika, salt, and pepper in a pot. Bring to a simmer and let infuse for 3 - 4 min.

Butternut Squash & Rosemary Rice Casserole

This is how you get the recipe: