Place the squash on a baking sheet and bake for 15 minutes or until slightly tender; cool. Increase the oven temperature to 400℉.
Bring the broth, water and sage to a simmer in a medium saucepan (do not boil). At the same time, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and sauté for about 6 minutes. Add the garlic and sauté for 2 more minutes. Add the rice and sauté for 1 more minute. Stir in the squash, broth mixture, wine, chopped thyme, salt and pepper; cook 5 minutes, stirring occasionally.
Place the rice mixture in a 13x9-inch baking dish coated with cooking spray. Bake for 30 minutes. Stir the mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until the cheese melts. Garnish with thyme sprigs, if desired.
Notes
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.