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    7 years ago

Monday, April 3, 2017

Butternut Squash Rice and Cheese Casserole

Butternut Squash Rice and Cheese Casserole!


  • Brown Rice, 1 Cup Dry
  • Yellow Onion (diced), 1 Medium
  • Butternut Squash (cubed), 3 Cups
  • Broccoli (chopped), 2 Cups
  • Almond Milk, 1 Cup
  • Water, 2 Cups
  • Bullion Cubes, 3 (I used veggie)
  • Share Cheddar and Gruyere Cheeses (shredded), 1 1/4 cups total
  • Tofu or Chicken (cubed), 5 cups

  1. Cook rice as directed on box
  2. Steam the broccoli
  3. Sautee the Onion in 1 tsp olive oil or on a non stick pan until translucent
  4. Boil the squash, water, almond milk and bullion cubes together until the squash is tender, then immersion blend or mash
  5. Cook Tofu/Chicken (I cook on a skillet, use a teaspoon of olive oil if needed)
  6. In 2 casserole dishes, mix broccoli, onion, squash mixture, tofu/chicken and rice divided evenly
  7. Top each casserole with half the cheese
  8. Bake at 350 for 45-60 minutes, until browning on top

10 Servings
Each Serving (21 Day Fix): 1/2Y, 1/2B, 1/2R, 1G


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