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Baked Rice with Butternut Squash

Baked Rice with Butternut Squash
If you have roughly 45 minutes to spend in the kitchen, Baked Rice with Butternut Squash might be It works well as a rather inexpensive side dish. If you have parmesan cheese, pepper, 4 teaspoon thyme, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 35
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OvenOven
2
Place squash on a baking sheet.
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SquashSquash
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Baking SheetBaking Sheet
3
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 40
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SquashSquash
SeedsSeeds
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OvenOven
4
Bring broth, water, and sage to a simmer in a medium saucepan (do not boil).
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BrothBroth
WaterWater
SageSage
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Sauce PanSauce Pan
5
Heat oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add onion; saut 6 minutes.
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OnionOnion
7
Add garlic; saut 2 minutes.
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GarlicGarlic
8
Add rice; saut 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.
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PepperPepper
SquashSquash
BrothBroth
ThymeThyme
RiceRice
SaltSalt
WineWine
9
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray.
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Cooking SprayCooking Spray
RiceRice
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Baking PanBaking Pan
10
Bake at 400 for 30 minutes. Stir mixture gently.
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OvenOven
11
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
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CheeseCheese
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OvenOven
12
Garnish with fresh thyme sprigs, if desired.
Ingredients you will need
Fresh ThymeFresh Thyme
DifficultyHard
Ready In45 m.
Servings6
Health Score37
Gluten Free
DietsGluten Free
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