Step 1

Prep: Preheat the oven to 400F and set a 9x13" casserole dish aside. Mix the vegetable broth, rosemary, thyme, garlic powder, smoked paprika, and black pepper together medium pot; cover and bring to a boil over high heat.

Step 2

Assemble: Add the squash, shallots, and beans to the casserole dish. Sprinkle the brown rice evenly over the top of the dish.

Step 3

Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Step 4

Serve: Remove from the oven, uncover, and mix in the shredded kale. Let the casserole sit for 3 to 5 minutes, to cook the kale. Serve warm with rosemary garlic cashew cream, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.