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Baked Rice with Butternut Squash

Wonderful autumn side dish recipe...

1½ lbs		butternut squash
2 cups		fat-free, less sodium chicken broth
1 cup		water
1 Tbs		chopped fresh sage (or 1 tsp. dried rubbed sage)
1 tsp		olive oil
1 cup		diced onion
2 cloves		garlic, minced
1 cup		uncooked Arborio rice (or other short-grain rice)
¼ cup		dry white wine
1 tsp		chopped fresh thyme (or ¼ t. dried thyme)
½ tsp		salt
¼ tsp		black pepper
		cooking spray
¼ cup		grated fresh Parmesan cheese (1 ounce)
		fresh thyme sprigs (optional)

1	Preheat oven to 350°F.
2	Place squash on baking sheet for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into ½" cubes. Increase oven temperature to 400°.
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; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt and pepper; cook 5 minutes, stirring occasionally.
4	Place rice mixture in 13x9" baking dish coated with cooking spray. Bake for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with thyme sprigs, if desired.

Servings: 6

Cooking Tips

*Bake, peel, and cube the squash up to two days ahead.

**Sometimes you can find the squash peeled and cubed in ready-to-cook bags at grocery stores or Trader Joes.

Recipe Source

modified from Cooking Light