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.
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
1/4 cup (1 ounce) grated fresh Parmesan cheese
Fresh thyme sprigs (optional)
How to Make It
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.
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!
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.
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!
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!
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!