BAKED BEANS RECIPE

2 Leeks thinly sliced greens removed
1 Cup Cremini Mushrooms Chopped
2 Cups Spinach
1/2 of a Butternut Squash Roasted and cut into 1/2” cubes (or 2 cups prepared cubes roasted)

2 Tsps Olive Oil
1 Cup Short Grain Brown Rice
1 1/4 Cups Vegetable Stock
1 Can Great Northern Beans rinsed and drained
1/2 Tsp Salt
1/2 Tsp Ground Sage
1/4 Tsp. Thyme
1 Cup Heavy Cream or Coconut Cream 

3/4 Cup Parmesan Cheese

*A 9-10” oven safe pan or Dutch oven is required for this recipe*

Butternut Squash is an eye health heavy hitter. A one cup serving contains 100% of your daily Vitamin A requirement not to mention being rich in beta carotene which is a precursor to vitamin A.

Cook rice with vegetable stock whichever method you prefer. Cut vegetables and preheat oven to 375 degrees Fahrenheit. If using a whole butternut squash in place of pre cut cubes, cut squash in half, clean out the seeds and place flesh side down on an oiled cookie sheet. If using pre cut cubes, place on cookie sheet and toss with 1 Tsp oil and a pinch of salt. Evenly distribute the cubes and place in preheated oven for 35 minutes (this is the same for the half squash). While the squash cooks heat 1 Tsp oil in oven safe pan on medium heat and add leeks and 1/4 tsp salt. Cooks these for 2-3 minutes then add mushrooms and sauté for another minute. While the pan is still warm add, sage, thyme and 1/4 tsp salt stir for 30 seconds then add whipping cream. Sauté the vegetable/ whipping cream mixture and let simmer until the cream is reduced by half (around 3-4 minutes) then turn off heat. Once the butternut squash is done roasting add roasted cubes along with your cooked rice, beans and 1/2 cup Parmesan cheese to the vegetable/cream mixture and stir to incorporate (try not to over mix we don’t want mush here). Top rice mixture with remaining 1/4 cup Parmesan and bake in oven uncovered at 375 degrees Fahrenheit for 15 minutes. The bake is ready when the cheese has browned slightly. Serves 4