A delicious side dish the whole family will love!
In a large 10 X 14 casserole dish, pour in the brown rice.
Then add the butternut squash.
Then the carrots.
Now, in a separate skillet, sauté the onions in the oil until they are golden brown. In the last minute of sautéing, add in the garlic and nutmeg and continue stirring. Then add this mixture to the casserole dish.
Pour in the vegetable broth and cashew cream sauce.
Stir well to combine.
Bake at 375 F. for approximately 1 hour, or until the rice and butternut are cooked through. (Time will vary based on your oven).
Cool slightly and serve, seasoning with salt as needed.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.