You can cook the rice ahead of time and do Step 1 ahead. Or make the whole dish ahead and warm to serve when needed.
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 cups short grain brown rice, fully cooked
- 1/2 cup reduced sodium broth (chicken or vegetable)
- Parmesan cheese, optional
- Preheat the oven to 375 F and line a sheet pan with foil. Spread squash and onion on the pan, toss with oil, sprinkle with salt, and cook for 25-30 minutes or until very soft. Let cool slightly.
- Transfer the squash and onions to a food processor and puree, adding the broth to make a creamy, yet thick consistency.
- Warm the rice. Stir squash mixture into rice, season to taste with additional salt if needed, and top with Parmesan cheese (if using) to serve.
Roast the vegetables until they are soft when poked with a fork to ensure that they blend smoothly.
Season to taste with salt to ensure that it tastes good to you. (The broth you use will impact saltiness, so it’s important to taste and adjust.)
Use fully cooked and soft rice so it has the texture of classic risotto.