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RECIPES:
SIDE
DISHES - RICE and POTATO
Baked Rice with Butternut
Squash
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Baked
Rice with Butternut Squash |
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Wonderful autumn
side dish recipe...
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1½
lbs |
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butternut squash |
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2
cups |
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fat-free, less sodium chicken broth |
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1
cup |
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water |
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1
Tbs |
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chopped fresh sage (or 1 tsp. dried
rubbed sage) |
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1
tsp |
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olive oil |
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1
cup |
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diced onion |
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2
cloves |
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garlic, minced |
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1
cup |
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uncooked Arborio rice (or other
short-grain rice) |
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¼
cup |
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dry
white wine |
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1
tsp |
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chopped fresh thyme (or ¼ t. dried
thyme) |
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½
tsp |
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salt |
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¼
tsp |
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black pepper |
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cooking spray |
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¼
cup |
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grated fresh Parmesan cheese (1 ounce) |
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fresh thyme sprigs (optional) |
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1 |
Preheat oven
to 350°F. |
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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°. |
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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. |
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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. |
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Servings: 6 |
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Cooking Tips |
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*Bake, peel, and
cube the squash up to two days ahead. |
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**Sometimes you can
find the squash peeled and cubed in ready-to-cook bags
at grocery stores or Trader Joes. |
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Recipe Source |
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modified from Cooking Light |
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