This makes a pretty dish and a neutral one. While it definitely has flavor, it seems to go with almost any other food. It served its purpose since it did a disappearing act.
This is a Cooking Light recipe and I have been fortunate with their recipes. I get their magazine and always find a few new recipes to test. Many go on the roster for future meals.
Baked Rice with Butternut Squash (adapted from Cooking Light September 2002)
1 24 ounce bag of frozen butternut squash cubes
2 cups fat-free, less-sodium vegetable broth
1 cup water
1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion