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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Baked Rice with Butternut Squash

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.

Cooking Light SEPTEMBER 2002

  • Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 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)

Preparation

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.

Note:

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

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 11%
  • Fat: 2.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.4g
  • Carbohydrate: 35.1g
  • Fiber: 2.1g
  • Cholesterol: 4mg
  • Iron: 0.9mg
  • Sodium: 244mg
  • Calcium: 112mg
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Baked Rice with Butternut Squash recipe

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