Baked Rice with Butternut Squash

Yield: 6 servings

Prep Time: 30 min

Cook Time: 1 hour 20 min

Baked Rice with Butternut Squash

Great side dish recipe reminiscent of butternut squash risotto...


3 cups chopped butternut squash (about 1/2 large squash)
2 cups fat-free, less sodium chicken broth
1 cup water
1 Tablespoon chopped fresh sage (or 1 tsp. 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 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 (1 ounce)
fresh thyme sprigs (optional)


1. Preheat oven to 350°F.

2. Place squash on baking sheet and bake for 15 minutes or until slightly tender; cool. 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-inch 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.


*If preparing this as a gluten free recipe, be sure to purchase a brand of chicken broth that is designated as GF.
*Sometimes you can find the squash peeled and cubed in ready-to-cook bags at grocery stores or Trader Joes.

*I prefer this recipe with additional cheese and salt, but that affects the nutritional information included below.

Nutritional Information per serving:
Serving size: recipe divided into 6 equal servings
Calories per serving: 209
Fat per serving: 2g
Saturated Fat per serving: 1g
Sugar per serving: 3.75g
Fiber per serving: 3g
Protein per serving: 5.5g
Cholesterol per serving: 3.5mg
Carbohydrates per serving: 41g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5

Source: (Adapted from Cooking Light)

5 Responses to “Baked Rice with Butternut Squash”

  1. postedOct 30, 2010 6:45 PM

    Tried this recipe but left out the Thyme since I didn’t have any on hand. Also, I’m lazy and didn’t want to peel and cube the squash, so I cut it in half and baked it for an hour and then scooped out the soft squash mash and just added it to the rice.
    I put Parm cheese on one top half and Cheddar on the other half of the rice, just to see which I preferred. (Parm is better). Both my boyfriend and I loved it. Next time I make it, I’ll probably try adding some other veggies, just for fun. 🙂

  2. postedOct 5, 2012 7:29 AM
    lisa Cornely

    A perfect side dish.

  3. postedOct 5, 2012 7:29 AM
    lisa Cornely

    A perfect side dish

  4. postedOct 6, 2012 9:55 AM

    This looks delicious! The sage pairs perfectly with the squash. It’s just right for fall!

  5. postedNov 26, 2012 4:48 AM

    I made this the other night but used regular long grain rice and it was fantastic. We all had 2nds and I’m embarrassed to say, I even warmed a little up for a midnight snack. I will definitely make this again (and again).

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