Baked rice with butternut squash


Baked rice with butternut squash

Prep Time: 30 Mins Cooking Time: 1 Hour 20 Mins Total Time: 1 Hour 50 Mins


  • 3 cups chopped butternut squash (about 1/2 large squash)
  • 2 cups fat-free, less sodium chicken broth
  • 1 cup water
  • 1 Tablespoon chopped fresh sage (or 1 tsp. dried rubbed sage)
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup uncooked Arborio rice (or other short-grain rice)
  • 1/4 cup dry white wine
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 1/4 cup grated fresh Parmesan cheese (1 ounce)
  • fresh thyme sprigs (optional)


  1. Preheat oven to 350°F.
  2. Place squash on baking sheet and bake for 15 minutes or until slightly tender; cool. Increase oven temperature to 400°.
  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.
  4. Place rice mixture in 13×9-inch baking dish coated with cooking spray. Bake for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with thyme sprigs, if desired.