Categories: Vegetarian

Ingredients

• 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
• Cooking spray
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Fresh thyme sprigs (optional)

Directions

1. Preheat oven to 350°.

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°.

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 a 13 × 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.

Email to a friend | Print this recipe | Back