I am sharing with you today a healthy butternut squash and kale casserole! I had asked the other day on IG what you all were interested in and so many had said casseroles! I decided to make one this morning filled with vegetables, a mixture of quinoa and brown rice, non dairy shredded cheese, and panko crumbs!
It came out so delicious! It was a lot easier than I thought, just required some prep work - but this recipe will give you enough leftovers for the entire week! You can either have this as your main meal or serve it as a side!
Here’s what you need:
Yields: About 4-5 servings
Prep time: 30 minutes
Bake time: 35 minutes
Total time: About 1 hour
1.5 cups cooked brown rice
1.5 cups cooked quinoa
3/4 cup non dairy shredded cheese
1 cup diced zucchini
2 cups diced butternut squash
3 cups shredded kale
1 cup panko crumbs
1/2 cup vegetable or chicken broth
seasonings: sea salt, pepper (about a few pinches of each)
optional add ins: garlic and onion
First, cook the brown rice and the quinoa according to directions on the package.
Second, preheat your oven to 400 degrees and lightly spray/grease a casserole dish (9 inch) with coconut oil. Set aside.
Over medium to high heat, add your diced kale to a large sauce pan and cook until somewhat wilted. About 3 minutes. Add sea salt and pepper (about a pinch each)
Add 1/2 cup of the broth as well as the zucchini and butternut squash. Cover with a lid and allow to cook/simmer for about 10 minutes. Until the vegetables are somewhat tender to touch.
In a large bowl add: 1/2 cup of the panko crumbs, the cheese, the vegetables, and the egg. Mix until well combined.
Pour the mixture into the prepared pan.
Add the remaining panko crumbs (1/2) on top of the mixture - evenly spread.
Bake in the oven at 400 degrees for about 35 minutes. The vegetable will be tender in the middle and the panko crumb topping with start to brown and crips!
Lasts in the fridge for up to one week!