Baked Rice with Butternut Squash
I was looking for a dish to round out my Shabbos meal on Friday night. I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices. We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner. I wanted something to complete the meal and make sure, there was something for every one. Rice sounded right.
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
1/2 teaspoon garlic, minced
1 cup uncooked Arborio
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350°.
Place frozen squash on baking sheet for about 10 minutes or until completely defrosted..
Bring broth, water, and sage to a simmer in a medium saucepan (do not boil).
Heat oil in a large ovenproof 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, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.
Place skillet in a 400° oven for 30 minutes.
Stir mixture gently.
Eat and enjoy.
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