Winter Squash Cream‑Top Rice and Bean Casserole

Billie McKeown
Apr 12
2 min read

This dish is the culinary equivalent of wearing sweatpants that look like real pants—comfort food that’s secretly doing the most behind the scenes. With veggies, beans, spinach, and a silky squash topping, it pretends to be indulgent while quietly packing in all the good stuff. It’s hearty, colorful, and just healthy enough that you can feel smug about going back for seconds… or thirds.

Serves 4 to 6

Ingredients

Rice

1 1/2 cups water
1 cup long‑grain rice
1 tsp salt
1/2 tsp turmeric

Veggie Base

2 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 tsp chili powder
1 tsp salt
1 tsp cumin
2 cloves garlic, minced
3 cups spinach, chopped
1 can pinto beans (with liquid)
1 can petite diced tomatoes

Creamy Squash Topping

2 cups roasted winter squash
1 1/2 cups sour cream
2 cups Monterey Jack cheese, shredded (divided)
1 egg yolk

Freeze-dried tomato powder - Take 1/4 cup of freeze-dried tomatoes and grind them into a fine powder using a spice or coffee grinder, or alternatively, chop them finely with a knife.

Instructions

Preheat oven to 350°F.

Cook the Rice

Combine water, salt, and turmeric in a saucepan and bring to a boil.
Add rice, reduce heat to a simmer, cover, and cook for 15 minutes.
Remove from heat and keep covered.

Build the Veggie Base

Heat olive oil in a large oven‑safe skillet over medium heat.
Sauté onion and red pepper until tender.
Add garlic and cook for 30 seconds.
Stir in chili powder, salt, and cumin.
Add chopped spinach and cook until wilted.
Pour in pinto beans (with their liquid) and tomatoes; simmer for about 10 minutes.
Stir in cooked rice and set aside.

Make the Squash Topping

In a food processor, blend squash, sour cream, 1 cup of the cheese, egg, and salt/pepper to taste until smooth.
Spread the mixture evenly over the rice and veggie base.
Sprinkle with the remaining cheese.
Add tomato powder or paprika on top if using.