Baked Rice with Butternut Squash
Serves/Makes: 6
Pre/cooking time: 1 1/2 hrs
1 butternut squash
2 cups veggie broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon veggie broth or water for sautéing
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 vegan Parmesan cheese (or sub nutritional yeast)
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 and cut in half lengthwise. Discard seeds and
membranes. Cut squash 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 1 tablespoon broth or water in a large nonstick skillet over medium-high
heat. Add onion and garlic and sauté until onion is translucent. Add rice and 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 degrees for 30 minutes. Stir mixture gently. Sprinkle with cheese or
nutritional yeast. Bake an additional 5 minutes or until cheese melts. Garnish
with fresh thyme sprigs, if desired.
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