Description
This Baked Rice with Butternut Squash recipe is a delicious and comforting side dish perfect for fall. Tender butternut squash adds sweetness and color to the fluffy rice, while a hint of thyme and Parmesan cheese elevate the flavors. Easy to make and a great addition to any meal!
Ingredients
Units
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Main Ingredients:
- 1 cup long grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 2 1/4 cups vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and garlic: In a large oven-safe skillet, heat olive oil and sauté onion until softened. Add garlic and cook until fragrant.
- Add ingredients: Stir in rice, butternut squash, thyme, salt, pepper, and vegetable broth. Bring to a simmer.
- Bake: Cover the skillet and bake for 35–40 minutes until rice is tender.
- Finish: Fluff the rice, stir in Parmesan cheese, and garnish with parsley before serving.
Notes
- You can substitute brown rice, but adjust baking time and liquid accordingly.
- For a heartier dish, consider adding cooked sausage or chickpeas before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
