Butternut Squash & Rosemary Rice Casserole
clockIcon 10 min Vegan Vegan Vegan 27856
For 4 Person
4 cup(s)
butternut squash
2
yellow onion
2 cup(s)
butter beans, canned
1 cup(s)
basmati rice
4 oz
kale
2 sprig(s)
rosemary, fresh
0 cup(s)
tahini
0 cup(s)
pumpkin seed
garlic
vegetable broth
smoked paprika powder
cinnamon stick
maple syrup
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 <timer>. 
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Butternut Squash & Rosemary Rice Casserole PT50M For 2 Person 2 cup(s) butternut squash 1 yellow onion 0.75 cup(s) butter beans, canned 0.5 cup(s) basmati rice 1 clove(s) garlic 1.125 cup(s) vegetable broth 2 oz kale 1 sprig(s) rosemary, fresh 0.5 tsp smoked paprika powder 0.5 cinnamon stick 0.125 cup(s) tahini 0.5 tbsp maple syrup 0.5 tbsp apple cider vinegar 0.125 cup(s) pumpkin seed salt pepper
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