Butternut Squash And Rice Timbales Food

BUTTERNUT SQUASH AND RICE TIMBALES

Steps:

• Steam squash until just tender, about 5 minutes. Transfer to bowl. Steam broccoli until crisp-tender, about 4 minutes. Transfer to another bowl; set aside.
• Spray four 1 1/4-cup custard cups with nonstick spray. Bring broth and rice to boil in heavy large saucepan. Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes. Uncover; stir until rice is creamy, about 2 minutes. Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add parsley, thyme, and 1 minced garlic clove; sauté 1 minute. Add squash and sun-dried tomatoes; stir to heat through. Mix vegetable mixture and feta into rice. Season with salt and pepper. Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact. Unmold 1 rice timbale onto each of 4 plates.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 3 garlic cloves and broccoli; sauté until heated through, about 2 minutes. Spoon broccoli around timbales and serve.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.

ROASTED BUTTERNUT SQUASH & RICE SALAD

Steps:

• Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely., Meanwhile, cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.