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Ingredients
- 1 medium butternut squash
- 1 Tbsp. olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 ½ cup short grain brown rice
- 1 tsp. butter
- ¼ cup white wine
- 4-6 cups veggie broth, heated in a pot
- ½ cup butternut squash puree
- ¼ tsp. freshly grated nutmeg
- ½ cup grated Parmesan cheese
Instructions
Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
Cut squash in half and remove seeds, place face down on baking sheet.
Bake 30-35 minutes, until tender, remove and let cool.
Place squash flesh in blender and blend until smooth.
Heat olive oil in a pan on medium heat.
Cook onions 3-4 min until translucent. Add garlic and cook for 2 minutes.
Ada the rice and butter and mix together, toasting the rice for a minute.
Add wine and cook until liquid is evaporated.
Slowly add broth ½ cup at a time stirring frequently until liquid is completely absorbed before adding more broth.
Cook for 20-30 min. adding broth as needed. Rice should be slightly firm.
When almost done, add butternut squash, nutmeg, parmesan cheese and salt and pepper.
Lemon or a splash of white wine adds a nice acidity when you are finished cooking. Garnish with fresh sage leaves.