1. Preheat the oven to 350 degrees.
2. Place the butternut squash on a baking sheet.
3. Bake at 350 degrees for 30 minutes or until tender.
4. Cool.
5. Peel the squash and cut it in half lengthwise.
6. Discard the seeds and membranes.
7. Cut the squash into 1/2-inch cubes.
8. Increase the oven temperature to 400 degrees.
9. Bring the broth, water, and sage to a simmer in a medium saucepan (do not boil).
10. Heat the oil in a large nonstick skillet over medium-high heat.
11. Add the onion and sauté for 6 minutes.
12. Add the garlic and sauté for 2 minutes.
13. Add the rice and sauté for 1 minute.
14. Stir in the squash, broth mixture, wine, chopped thyme, salt, and pepper and cook for 5 minutes, stirring occasionally.
15. Place the rice mixture in a 13 x 9-inch baking dish coated with non stick cooking spray.
16. Bake at 400 degrees for 30 minutes.
17. Stir the mixture gently.
18. Sprinkle with the parmesan cheese and bake for an additional 5 minutes or until the cheese melts.
19. Garnish with fresh thyme sprigs, if desired. |
