Butternut Squash and Baked Rice
1 butternut squash
2 cups chicken broth
1 cup of water
1 tablespoon fresh sage, chopped
1 teaspoon of olive oil
1 cup onion, diced
2 garlic cloves, minced
1 cup uncooked short-grain rice
1/4 cup dry white wine
1 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup fresh Parmesan cheese, grated
Preheat oven to 350 degrees. Place squash on a baking sheet. Bake at 350 degrees for 30 minutes or until tender; cool. Peel squash and then cut in half lengthwise. Discard seeds and membranes. Cut squash into 1/2-inch cubes. Increase oven temperature to 400 degrees. Bring broth, water, and sage to a simmer in a medium saucepan but do not boil.
Heat the oil in a large nonstick skillet over medium-high heat. Add onion and then sauté 6 minutes. Add garlic and sauté 2 minutes. Add rice, cooking another minute. Next, stir in the 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 degrees for 30 minutes, stirring gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.