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Baked Rice with Butternut Squash

Source of Recipe


Cooking Light-9/02






List of Ingredients



• 1 butternut squash (about 1 1/2 pounds)
  
• 2 cups fat-free, less-sodium chicken broth
  
• 1 cup water
  
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  
• 1 teaspoon olive oil
  
• 1 cup diced onion
  
• 2 cloves garlic, minced
  
• 1 cup uncooked Arborio rice or other short-grain rice
  
• 1/4 cup dry white wine
  
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• cooking spray
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
  
• fresh thyme sprigs (optional)
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Place squash on a baking sheet. Bake at 350 for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400 degrees.
   
   
3. Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; saute 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasioanlly.
   
   
4. Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
   
   
5. Yield: 6 servings (serving size: 1 cup). 186 cal, 2.2g fat, 5.4g pro, 35.1g carb, 2.1g fiber, 4mg chol, 0.9mg iron, 244mg sod, 112mg calc.