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

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more