Baked Rice With Butternut Squash Recipe

Name: Baked Rice With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 garlic cloves, minced; 1 cup uncooked Arborio 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)

Servings: persons

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 garlic cloves, minced
1 cup uncooked Arborio 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)

1
Preheat oven to 350u00b0.
2
Place squash on a baking sheet. Bake at 350u00b0 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 400u00b0.
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 occasionally.
4
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400u00b0 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
Bake, peel, and cube the squash up to two days ahead.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Baked Rice With Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rice With Butternut Squash

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