Baked Rice with Butternut Squash

Baked Rice with Butternut Squash
Photo by Karry Hosford

Ingredients

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

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 ...

View full recipe at My Recipes

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