Baked Rice with Butternut Squash

Baked Rice with Butternut SquashRecipe
Photo: Karry Hosford
For a casserole-style dish that is sure to be a hit during the holidays, you can't go wrong with this Baked Rice with Butternut Squash. This warming dish is full of flavor from the tender butternut squash and combination of herbs and cheese.


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 11 %
Fat 2.2 g
Satfat 1 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 5.4 g
Carbohydrate 35.1 g
Fiber 2.1 g
Cholesterol 4 mg
Iron 0.9 mg
Sodium 244 mg
Calcium 112 mg


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


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 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.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.


Bake, peel, and cube the squash up to two days ahead.