Baked Rice with Butternut Squash

  • tmetallo Posted: 03/02/09
    Worthy of a Special Occasion

    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!

  • NatLizAn Posted: 01/26/09
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    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
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    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
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    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
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    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
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    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
    Worthy of a Special Occasion

    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
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    Did anybody actually make this recipe the way it was written?

  • rstarrlemaitre Posted: 09/26/12
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    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
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    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
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    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
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    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
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    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
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    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!

  • AJLSickau Posted: 03/21/14
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    I thoroughly enjoyed this rice, despite the mixed reviews it has received. I halved it and used a small acorn squash I had on hand. Other than that, I followed the recipe almost exactly. It didn't end up being dry at all and it had really great flavor. Used dry as opposed to fresh herbs - might be even better with fresh! Served this with marinated flank steak and would definitely make again. Good, solid, easy recipe!

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