Recipe(tried): Baked Rice with Butternut Squash

Baked Rice with Butternut Squash

1 butternut squash -- (about 1 1/2 pounds)
2 cups fat-free, less-sodium chicken broth
1 cup water
1 tablespoon fresh sage -- chopped, or 1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup onion -- diced
2 garlic cloves -- minced
1 cup Arborio rice -- uncooked (or other short-grain rice)
1/4 cup dry white wine
1 teaspoon fresh thyme -- chopped, 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)

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; saut 6 minutes. Add garlic; saut 2 minutes. Add rice; saut 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 springs, if desired.

Serving size: about 1 cup.

Calories 186 (11% from fat); Fat 2.2g (sat 1g, mono 0.7g, poly 0.1g); Protein 5.4g; Carb 35.1g; Fiber 2.1g; Chol 4mg; Iron 0.9mg; Sodium 244mg; Calc 112g

Source:
"Cooking Light Magazine, September 2002,