Baked Rice with Butternut Squash

Ingredients

• 1 cup water
• 1 cup uncooked Arborio or other short-grain rice
• ¼ teaspoon black pepper
• Fresh thyme sprigs (optional)
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• Cooking spray
• 1 butternut squash (about 1 1/2 pounds)
• + 8 more ingredients
• • 2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • ¼ cup dry white wine
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • ½ teaspoon salt
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil

Preheat oven to 350°. Place squash on a baking sheet. Bake at 350° 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 400°. Bring broth, water, and sage to a simmer in a medium saucepan (do ...

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