Found a new recipe for butternut squash.
We tried this tonight and it was very good. I think it would also be good with kidney beans mixed in for some protein. Or you could serve it with chicken. We just ate it as is tonight. The whole dish was only 1200 calories so if you break it into the six servings as suggested you are only at 200 calories a serving and maybe 2 or 3 grams of fat just because of the teaspoon of olive oil. Kimberley and I made it our dinner and polished it off. It was yummy.
Baked Rice with Butternut Squash
CDKitchen
Category: Baked Rice
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
1 butternut squash
2 cups chicken broth
1 cup water
1 tablespoon chopped fresh sage
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 thyme
or
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated fresh Parmesan cheese
Fresh thyme sprigs(optional)
Directions:
Preheat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees 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 degrees.
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; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; saute 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 degrees 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.