This was yummy. I used precut butternut squash and steamed it for 10 minutes. I used veggie broth instead of chicken broth. I also replaced the water and wine with veggie broth. I used quinoa instead of rice. And, dried herbs as opposed to fresh. Served with steamed asparagus. Yummy!
Baked Rice with Butternut Squash
Comments and Reviews 1-10 of 14
tmetallo Posted: 03/02/09
NatLizAn Posted: 01/26/09
Was quite good. I used vegetable broth and an extra 1/4 cup of it because I didn't have any wine. Nice, savory and warming. Will definately make again and maybe try brown rice.
KaylaD Posted: 01/28/11
I adapted this recipe to solely stovetop to save time by using minute brown rice (using only water, so no broth or wine flavor) and then mixed all the ingredients in a frying pan. The result was blah. I made it with CL's Cider-Glazed Chicken (in leiu of the Browned Butter-Pecan Rice)from Oct 2010 b/c i had cooked squash to use up. The cider pan sauce helped the flavor of the rice immensely, but as a stand-alone dish, I don't think I would have been a fan of this recipe.
JessicaClark39 Posted: 04/25/10
I made this recipe last night for my family and it was a hit, everyone loved it. While making it and smelling the butternut squash i wasnt quite sure if i was even going to like it. And although some pieces of the squash taste a bit to pumpkin-y, it was so good! The rice was amazing and had great flavor, i added a little more parmesan cheese b/c i love it and next time i might try adding chicken or peas to the dish. Overall outstanding!
crosscourt Posted: 09/10/11
I didn't think this would be that great but thankfully I was wrong. My wife and I both really enjoyed it. Peeling the squash after it was baked was different.
QuickyChef Posted: 09/21/11
This is a really good dish. It is hearty enough to be a main course, but went perfectly with some roasted chicken. It is worth the time to dice the squash pretty small. I was out of parm so I used Romano (and added a little extra) and it was delicious. I will definately make it again. I've been saying I dont like squash for years- this made me a convert!
dixieschef31 Posted: 10/18/11
Was alright. I used quinoa instead of rice and added spinach just to add more vegetables. Hubby didn't like it at all but I thought it was okay just needs a little more flavor. Next time will add more salt and some more flavorful ingredients.
Keiko123 Posted: 11/08/12
Did anybody actually make this recipe the way it was written?
rstarrlemaitre Posted: 09/26/12
This dish tastes like the fall harvest on your plate - yum. Great butternut squash and earthy sage and thyme. I consistently have great results with perfectly cooked, creamy rice when baking in the oven, and this dish did not disappoint. Nothing spectacular here, but a definite keeper for a hearty fall dish. Served with bread rolls, watercress salad, and Match stuffed chicken.
pattyjhay Posted: 11/06/12
My new favorite added small sprig of Rosemary finely chopped with the garlic. Tryed sweetpotatoes instead of butternut squash last night "outstanding"
SammDee Posted: 04/18/12
This recipe was delicious! I used pre-cubed Butternut squash (microwaveable), replaced sage for basil, Bazmati rice, and 2 bouillon chicken cubes with 2 cups of water (plus the additional cup of water) instead of chicken broth. Had it by itself with some avocado on the side and I loved it!
Jenlhebert Posted: 09/13/12
This was ok. I won't go through all the effort again. It needs something else as it was a lot of squash and not enough rice. Maybe needs a protein and more cheese.
KarenGossett Posted: 08/28/12
I tried to use brown rice and it came no where close to being fully cooked. The squash tastes lovely, but it kind of stinks having to pick around the rice
theraja Posted: 09/22/12
I tried it today ... used more rice and more butternut squash, also rosemary instead of thyme, which I did not have. It was pretty good, albeit a little dry ... but the author of the recipe is not to blame for that since I altered it. Will definitely make this again!