Rice With Roasted Butternut Squash, Onions And Sage

Ingredients

• 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 1/2-inch cubes
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    377 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 1 milligram cholesterol; 1353 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Follow the directions for Mexican rice, adding the sage with the chicken broth and salt in Step 3.
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. When rice is done, stir in the squash and onion mixture. Serve hot.

1 hour 15 minutes