If I was a vegetarian this would be my main dish for Thanksgiving. Add some green bean casserole and mashed potatoes and I’d be perfectly happy with a turkey free day.
The flavors in this dish are so beautifully combined that every bite puts a smile on your face. I adapted this recipe from a Butternut Squash & Apple Rice Bake recipe from the blog Running to the Kitchen. I swapped out the butternut squash for sweet potatoes, switched the cannellini beans with navy beans, and used dried cranberries instead of dried cherries. I’m sure keeping everything as the recipe says is amazing too; it’s just that I went with what I had in my kitchen.
So feel free to make some modifications just be sure to keep the integrity of the dish by using similar flavors.
Click here for the full recipe: Butternut Squash & Apple Rice Bake.