Butternut Squash with Rice
Butternut Squash with Rice
Total Cook Time: 80 minutes
Total Preparation Time: 15 minutes
Total Time to Eat: 1 hr 35 minutes
Ingredients:
- 1 butternut squash diced
- 2 cups organic chicken broth
- 1 1/4 cup water
- 1 Tbsp sage
- 1 tsp olive oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 cup uncooked white rice uncooked
- 1 tsp basil
- 1/2 tsp Himalayan salt
- 1/4 tsp black pepper
- Cooking spray
- 1/2 cup grated fresh organic Parmesan cheese
Directions:
- Preheat oven to 350°.
- Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool.
- Increase oven temperature to 400°.
- Bring broth, water, and sage to a simmer in a medium saucepan.
- Heat oil in a large skillet over medium heat.
- Add onion; saute 6 minutes. Add garlic; saute 3 minutes. Add rice; saute 1 minute.
- Stir in squash, broth mixture, basil, 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.
Enjoy the Butternut Squash with Rice!.
