Bringing all those amazing fall herbs and spices together with this delicious, hearty, and oil-free Roasted Butternut Squash Rice Skillet.
- 1 – small butternut squash, peeled, chopped into ½ inch cubes *
- 1 cup uncooked brown rice *
- 1 medium yellow onion, fine dice
- 2 celery ribs, fine chop
- 1 Tablespoon minced garlic
- 1 ¼ cups low-sodium vegetable broth *
- 1 cup water
- 2 cups kale, cut into small bitesize pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ½ teaspoon dried rubbed sage (+/-)
- ¼ teaspoon dried rosemary powder (+/-)
- ½ teaspoon dried crushed thyme leaves (+/-) *
- ½ to 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- 1 – [ 15 oz. can ] navy beans, drained and rinsed
- ¼ to ½ teaspoon dried rubbed sage (+/-)
- 1/8 teaspoon dried rosemary powder (+/-)
- 1/8 teaspoon dried crushed thyme leaves (+/-) *
- 1/8 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- 1 Tablespoon low-sodium vegetable broth
- 1 Tablespoon pure maple syrup (+/-) *
- Preheat the oven to 400 F.
- Peel and cut the butternut squash into small ½ cubes, scatter onto a parchment paper covered baking sheet. Bake in a preheated oven 400 F oven for 20 to 25 minutes, flipping the squash around about ½ way through. Remove and set aside until ready to use.
- Rinse the dry uncooked brown rice really well with hot tap water for several minutes, then place the rinsed rice in a bowl and cover with hot tap water and allow to soak until ready to use in Step 6.
- Place all the Herb/Spice Ingredients into a small bowl, mix well. Set aside.
- In a large ceramic/enamel lined skillet or non-stick skillet, add the diced onions, celery, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic, and sauté over medium heat for one minute.
- Drain the rice, shake off any excess water, add the rice and the Herb/Spice mix, stir to coat the rice with the herbs/spices, sauté over medium heat for several minutes to allow the spices to become fragrant.
- Next add all the vegetable broth, water and kale, stir well, increase the heat to a boil, flatten the surface of the ingredients to ensure everything is covered with liquids, then immediately lower to a simmer. Cover with a tight-fitting lid and cook for 20 minutes undisturbed.
- In the meantime, add the roasted butternut squash, navy beans, and all the remaining Other Ingredients into a medium-sized bowl. Stir well to combine to ensure the squash and beans are thoroughly coated, then set aside until the rice has cooked for 20 minutes.
- After the rice has cooked for 20 minutes, remove the lid and lay the bean/squash mixture (including any liquids) onto of the rice. Do not stir. Place the lid back on and cook for an additional 10 minutes.
- After the rice has cooked for 30 minutes (in total), check to see if the rice is tender, pull up a few rice kernels from the top (push aside some squash/beans) and test for tenderness. Resist the temptation to stir the rice. If the rice is not tender, place the lid back on and cook until tender. If the liquid has evaporated, simple add a tablespoon or two of veggie broth and continue to cook until the rice is tender.
- Remove from the stove, stir well to incorporate the squash and beans, leave the cover on and allow to set for 10 minutes to marry the flavors, then serve with freshly chopped parsley.
*For recipe Tips for Success, Pantry Products, Kitchen Products Used, and Storage, please reference the blog post for details.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 5