1 butter nut or pumpkin squash , peeled cubed
1 1/4 cups low sodium free range chicken broth ( or homemade)
1/2 c. water
1 tsp sage,dried
1 tbsp olive oil
1 cup brown rice, 1/2 cooked and drained
1 large whole green onion, chopped
2 tsp minced garlic
1/4 cup cooking sherry
1/2 tsp thyme
1/4 tsp sea salt
black pepper to taste
fresh Parmesan cheese, shredded
Pre heat oven to 375.
Place squash on baking sheet. Bake about 30 min or til tender. Set aside and let cool.
Combine the broth, water and sage in a med to large saucepan, simmer.
Meanwhile, heat oil in saute pan and saute the garlic and rice for about 2 minutes.Add green onion, saute about a minute. Stir in broth, squash, sherry, pepper, sea salt and thyme.. Cook about 5-10 min, don’t boil!Stir occasionally.
Place the mixture in a sprayed casserole dish and bake 30-40 min or until rice is tender. Stir about midways through the cooking time. When done, Sprinkle Parmesan Cheese over the top. Serve warm.