Ingredients

The following ingredients have 7 Servings
  • 4 cups diced butternut squash ((from about 1 medium butternut squash; discard peel and seeds))
  • 1/2 cup diced onion ((from about 1 medium onion, peeled) )
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 cups fully cooked short grain brown rice ((cook according to package directions))
  • 1/2 cup reduced sodium broth ((chicken or vegetable))
  • Parmesan cheese, optional

Instruction

  • Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
  • Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
  • Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.