Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Baked Rice with Butternut Squash
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- #22448
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
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
non-stick cooking spray
1/4 cup grated fresh parmesan cheese
fresh thyme sprigs(optional)
directions
Preheat oven to 350 degrees F.
Place squash on a baking sheet. Bake at 350 degrees F 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 F.
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.
added by
chefg
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 3, 2010
Being a Vegan I am always looking for different ways to make recipes instead of using chicken broth I used Knorr Vegetarian Vegetable Bouillon to make a vegetable broth I also used instant brown rice that i had already cooked and topped it off with Galaxy Nutritional food cheddar flavor veggie shreds (which is vegetarian cheese which comes in many flavors) you can buy these ingredients either at a health food store or a big chain super market the recipe was fantastic and everyone loved it and wanted me to make it again. Delicious
May 19, 2008
Had a butternut squash to use...was tired of the same old baked squash or butternut squash biscuits. I ried this on a whim, and both toddler and husband LOVED it. We are vegetarians, so I substitued two organice low salt stock cubes for the chicken broth and it was still lovely. I also used wet garlic rather than cloves, as I live in the UK and that's what the farm delivered. Will definitely make it again! (As hubby requested me to 'keep this one!')
May 18, 2008
Made this dish trying to find veggie recipes that are toddler and parent friendly. This was an absolute hit with both. Have made it twice now and will probably continue to do so regularly!
December 3, 2007
This was a pretty good recipe...not the best, but good none the less. It would go well as a side to turkey.
October 21, 2007
A little apprehensive at first because of how unusual the dish sounded but I've made it twice now and my guests loved it.