Baked Rice with Butternut Squash

Ingredients

• 1 cup arborio uncooked
• 0.3 teaspoon pepper black
• 1.5 pounds butternut squash 
• 0.3 cup cooking wine dry white
• 2 cups less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 1 teaspoon olive oil 
• 1 cup onion diced
• 1 ounce parmesan cheese fresh grated
• 1 tablespoon teaspoon rubbed sage dried fresh chopped
• 0.5 teaspoon salt 
• 1 cup water 
• 1 teaspoon or dried fresh chopped

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Place squash on a baking sheet.
3. 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 40
4. Bring broth, water, and sage to a simmer in a medium saucepan (do not boil).
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add onion; saut 6 minutes.
7. Add garlic; saut 2 minutes.
8. Add rice; saut 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.
9. Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray.
10. Bake at 400 for 30 minutes. Stir mixture gently.
11. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
12. Garnish with fresh thyme sprigs, if desired.