Rice With Roasted Butternut Squash, Onions And Sage

By Molly O’Neill

Published March 13, 1993

Total Time
1 hour 15 minutes
Rating
3(10)
Comments
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Featured in: FOOD; Up-to-the-Minute Rice

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Ingredients

Yield:Six servings

  • 1 ½ cups unconverted rice (like Canilla )

  • 1 cup finely chopped fresh or well-drained canned tomatoes

  • 2 tablespoons finely chopped onion

  • 1 clove garlic, peeled

  • 3 tablespoons vegetable oil

  • 3 ½ cups chicken broth, homemade or low-sodium canned

  • 1 teaspoon salt, plus more to taste

  • 4 teaspoons minced fresh sage

  • 1 medium onion, peeled, halved and very thinly sliced

  • 1 tablespoon olive oil

  • ½ butternut squash, peeled, seeded and cut in ½-inch cubes

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

54 grams carbs; 4 milligrams cholesterol; 350 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 3 grams fiber; 638 milligrams sodium; 8 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Follow the directions for Mexican rice, adding the sage with the chicken broth and salt in Step 3.

  2. Step 2

    Meanwhile, preheat the oven to 350 degrees. Place onions in a shallow baking dish. Toss with olive oil. Bake for 10 minutes. Stir in the squash cubes. Bake until squash is tender, about 30 minutes. Season with salt and pepper.

  3. Step 3

    When rice is done, stir in the squash and onion mixture. Serve hot.

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Comments

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Anita

To make sense of this recipe, you’ll find the recipe for Mexican Rice when you click on the “Food: Up to the Minute Rice” link under Time in the heading

David

This recipe makes no sense. Must be at least one step missing.

Kristi Burrus

Yes you're right. I think it assumes you have a previous recipe for Mexican rice. Based on the first 6 ingredients I think you would sauté the garlic in oil for a minute, add the onion and cook until soft. Then add the rice and stir with the garlic and onion until coated, and add the broth and tomatoes. Cook until the liquid is absorbed.

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