Baked Rice with Butternut Squash
I was looking for a dish to round out my Shabbos meal on Friday night. I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices. We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner. I wanted something to complete the meal and make sure, there was something for every one. Rice sounded right. This makes a pretty dish and a neutral one. While it definitely has flavor, it seems to go with almost any other food. It served its purpose since it did a disappearing act. This is a Cooking Light recipe and I have been fortunate with their recipes. I get their magazine and always find a few new recipes to test. Many go on the roster for future meals. Baked Rice with Butternut Squash (adapted from Cooking Light September 2002) Ingredients: 1 24 ounce bag of frozen butternut squash cubes 2 cups fat-free, less-sodium vegetable broth 1 cup water 1 teas...