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.

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)

Ingredients:

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
Cooking spray

Method:

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.

 Weekend Potluck     See Ya at the Gumbo     Real Food Recipe Round Up    Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table      Fat Tuesday   

Comments

  1. DIMPLEKHADIFebruary 27, 2015 at 6:17 PM

    Looks healthy and tasty...
    Enjoy!
    New post: http://dimplekhadi.blogspot.com/2015/02/black-bold-and-belted.html

    ReplyDelete
  2. April J HarrisMarch 6, 2015 at 10:13 PM

    What a lovely way to serve butternut squash - I had not thought of serving it with rice like that. Your dish looks delicious and I'm so glad you shared it with us at the Hearth and Soul hop.

    ReplyDelete
  3. Michelle BMarch 8, 2015 at 1:35 PM

    I like the idea of a baked rice dish. It's good to have a handy side dish recipe that goes with anything!

    ReplyDelete
  4. derazDecember 16, 2020 at 4:32 PM

    خدمات الشارقة – ابو الهول
    تركيب عشب صناعى عجمان
    تركيب طابووق عجمان

    ReplyDelete

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