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Baked Rice with Butternut Squash




Source of Recipe


Juliev


List of Ingredients




1 butternut squash
2 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine (See Note Below)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated fresh Parmesan cheese
Fresh thyme sprigs(optional)

Recipe



Preheat oven to 350°. Place squash on a baking sheet. Bake 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.

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 occasionally.

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.

NOTE: If you do not choose to use the dry white wine in your cooking you may substitute 1/4 cup of additional chicken broth.