Rating: 3.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 4

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.

Recipe by Cooking Light September 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Nutrition Facts

186 calories; calories from fat 11%; fat 2.2g; saturated fat 1g; mono fat 0.7g; poly fat 0.1g; protein 5.4g; carbohydrates 35.1g; fiber 2.1g; cholesterol 4mg; iron 0.9mg; sodium 244mg; calcium 112mg.
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