I haven't cooked much lately, partially because Sarah's food filled up the fridge for a little while and partially because work has been so busy. I stocked up on my day off though, and plan on cooking several things in the next week. We'll see how that turns out...
I went looking for more butternut squash recipes recently, and this one sounded fairly simple so I thought I'd give it a try. The squash I bought at Trader Joe's was over 4 pounds, which is clearly a bit big for the recipe. It still came out pretty darn tasty though, I just increased the amount of time I cooked it on the last step before going into the oven since it didn't quite get tender during the first 30 minutes in the oven. I also didn't use the section of the squash with the seeds, both because it made things faster and because I knew I had way too much squash anyway.
Baked Rice with Butternut Squash
- 1 butternut squash (about 1 1/2 pounds)
- 2 cups fat-free, less-sodium chicken broth
- 1 cup water
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 teaspoon olive oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 cup uncooked Arborio or other short-grain rice
- 1/4 cup dry white wine
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Fresh thyme sprigs (optional)
- Preheat oven to 350°.
- Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.
- Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick 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, 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° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
You can bake, peel, and cube the squash up to two days ahead of time. I used brown rice because I happened to have it in the cupboard. I didn't have thyme (although I could have sworn I did), so I threw in a little bit of basil instead to give it a little herb flavor. This recipe was originally from Cooking Light magazine, September 2002 issue. 6 servings (serving size: about 1 cup). Nutritional information:
- Calories: 186 (11% from fat)
- Fat: 2.2g (sat 1g,mono 0.7g,poly 0.1g)
- Protein: 5.4g
- Carbohydrate: 35.1g
- Fiber: 2.1g
- Cholesterol: 4mg
- Iron: 0.9mg
- Sodium: 244mg
- Calcium: 112mg