Photo: Karry Hosford
6 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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°.

Step 3

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.

Step 4

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.

Ratings & Reviews

September 17, 2015
Are you serious? Two stars because you couldn't be bothered to follow the recipe as provided and instead used a rice that is well-known for taking twice as long to cook? People amaze me.

AJLSickau's Review

March 21, 2014
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!

Keiko123's Review

November 08, 2012
Did anybody actually make this recipe the way it was written?

pattyjhay's Review

November 06, 2012
My new favorite added small sprig of Rosemary finely chopped with the garlic. Tryed sweetpotatoes instead of butternut squash last night "outstanding"

rstarrlemaitre's Review

September 26, 2012
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.

theraja's Review

September 22, 2012
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!

Jenlhebert's Review

September 13, 2012
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's Review

August 28, 2012
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

SammDee's Review

April 18, 2012
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!

dixieschef31's Review

October 18, 2011
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.