Baked Rice with Butternut Squash Recipe

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Baked Rice with Butternut Squash
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  1. Preheat oven to 350°.
  2. Place squash on a baking sheet. 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 400°.
  3. Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.
  4. Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 261.49 Kcal (1095 kJ)
Calories from fat 13.99 Kcal
% Daily Value*
Total Fat 1.55g 2%
Cholesterol 1.04mg 0%
Sodium 391.26mg 16%
Potassium 627.09mg 13%
Total Carbs 45.86g 15%
Sugars 5.06g 20%
Dietary Fiber 3.43g 14%
Protein 12.73g 25%
Vitamin C 27mg 45%
Vitamin A 1.1mg 38%
Iron 3.1mg 17%
Calcium 147.9mg 15%
Amount Per 100 g
Calories 83.6 Kcal (350 kJ)
Calories from fat 4.47 Kcal
% Daily Value*
Total Fat 0.5g 2%
Cholesterol 0.33mg 0%
Sodium 125.09mg 16%
Potassium 200.48mg 13%
Total Carbs 14.66g 15%
Sugars 1.62g 20%
Dietary Fiber 1.1g 14%
Protein 4.07g 25%
Vitamin C 8.6mg 45%
Vitamin A 0.4mg 38%
Iron 1mg 17%
Calcium 47.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
  • 6

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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