- 1 (1 and 1/2-pound) butternut squash
- 2 cups vegan chicken broth (such as Imagine)
- 1 cup water
- 1 tablespoon chopped fresh sage*
- 1 teaspoon olive oil
- 1 cup diced onion
- 2 minced garlic cloves
- 1 cup uncooked Arborio rice
- 1/4 cup vegan dry white wine
- 1 teaspoon chopped fresh thyme*
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/4 cup grated vegan cheese
- Fresh thyme sprigs (optional for garnish)
Note: you can prepare the squash up to 2 days ahead at this point, and store the cubed squash in the fridge.
2. In a saucepan, combine the broth, water, and sage. Bring to a simmer, but do not boil.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and saute for 6 minutes. Add the garlic; saute for 2 minutes. Add the rice and saute for 1 minute.
4. Stir in the cubed squash, warm broth mixture, white wine, chopped thyme, salt, and black pepper. Cook for a final 5 minutes, stirring occasionally.
5. Transfer the rice mixture to a 13x9-inch baking dish coated with cooking spray. Bake at 400 degrees for 25 to 30 minutes, just until the liquid is absorbed. Remove from the oven and stir gently; sprinkle with the cheese and return to the oven for a final 5 minutes. Fresh thyme sprigs make a lovely garnish when serving.
Note: for the cheese, I used the the vegan mozzarella block from Galaxy Foods, which grates well to mimic a hard white cheese like Parmesan. For more fun with products from Galaxy Foods, you might also check out their recent food demo for PETA.
Tonight, I paired this dish with the stuffed chicken from Match - already prepared and sold frozen, the folks at Match have stuffed their vegan chicken with a beautiful blend of tofu, kalamata olives, and spinach. Add a watercress salad and bread rolls on the side to round out the meal:
Pour a crisp (vegan) white wine to serve with this dish, such as fume blanc.
*A note on the herbs - I preferred using fresh (particularly so I had extra thyme sprigs for garnish) but you can substitute 1 teaspoon dried rubbed sage and 1/4 teaspoon dried thyme for the fresh herbs in a pinch.
6 servings (about 1 cup), Calories 186
Yum - I felt like the fall harvest had landed on my plate. Full of buttery butternut squash and earthy sage and thyme. I am consistently impressed with how baking in the oven yields perfectly-cooked rice, tender and creamy but not mushy like a stove-top risotto can sometimes be. The dish tasted quite simply of its few components, which is why I'm not rating it higher - nothing exquisite going on here, but if you're looking for a warming, fall-flavored rice dish, this is your recipe.