Pre/cooking time: 1 1/2 hrs
1 butternut squash
2 cups veggie broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon veggie broth or water for sautéing
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated vegan Parmesan cheese (or sub nutritional yeast)
Fresh thyme sprigs (optional)
Preheat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees for 30 minutes or until tender. Cool. Peel squash and cut in half lengthwise. Discard seeds and membranes. Cut squash into 1/2-inch cubes. Increase oven temperature to 400 degrees.
Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat 1 tablespoon broth or water in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent. Add rice and sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper. Cook 5 minutes, stirring occasionally.
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 or nutritional yeast. Bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.