Rice with Butternut Squash
Ok so last night I came home with a plan. I was going to make this recipe for Rice butternut squash since a friend of mine had given me two squashes fresh from her garden. I actually ended up changing the recipe a whole lot so now its completely different dish, and in my opinion much better. My friends didn't seem to think it was as awesome as I did, but didn't hate it either. (yeesh guys and their aversion to vegitables)So here is the recipe for those that want to try it.
I wish I had my camera so I could show you all pictures of my delicious creation.
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
1 butternut squash
2 cups chicken broth
1 cup water
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated Mozzarella
Fresh thyme sprigs(optional)
Directions:
Preheat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees 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 400 degrees.
Bring broth, to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; saute 1 minute. Stir in squash, broth mixture, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.((I used already cooked rice I had left over from the night before. So didn't use a lot of broth and added it last. I sauteed the onions, garlic and some stewing beef (i just eyed the amount of beef to what i thought looked good)in some butter with the herbs and spices added. Once meat was browned i add the rice a can of seasoned stewed tomatoes, and a little bit of chkn broth just to moisten the rice. I added the squash last although that was only because it took me awhile to peel it, and let everything simmer together in the broth.))
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.(I actually added everything into the baking pan added the cheese and baked it together in the oven for ten minutes. The cheese turned out nice and crusty and everything was very savory. I garnished with some sprinkles of parsley for color)
The dish turned out delicious which I am so glad since I'm not used to cooking squash but here it is very good for you.
I wish I had my camera so I could show you all pictures of my delicious creation.
Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 1-2 hrs
Ingredients:
1 butternut squash
2 cups chicken broth
1 cup water
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated Mozzarella
Fresh thyme sprigs(optional)
Directions:
Preheat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees 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 400 degrees.
Bring broth, to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; saute 1 minute. Stir in squash, broth mixture, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.((I used already cooked rice I had left over from the night before. So didn't use a lot of broth and added it last. I sauteed the onions, garlic and some stewing beef (i just eyed the amount of beef to what i thought looked good)in some butter with the herbs and spices added. Once meat was browned i add the rice a can of seasoned stewed tomatoes, and a little bit of chkn broth just to moisten the rice. I added the squash last although that was only because it took me awhile to peel it, and let everything simmer together in the broth.))
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.(I actually added everything into the baking pan added the cheese and baked it together in the oven for ten minutes. The cheese turned out nice and crusty and everything was very savory. I garnished with some sprinkles of parsley for color)
The dish turned out delicious which I am so glad since I'm not used to cooking squash but here it is very good for you.