Baked Rice with Butternut Squash: A Cozy, Flavorful One-Dish Wonder

If you’ve ever wished for a comforting meal that’s hearty, nourishing, and easy enough for a weekday dinner, this baked rice with butternut squash is your answer. The dish is layered with aromatic herbs, tender squash, and perfectly baked rice. Originally a side dish, it can easily be transformed into a fulfilling main meal with the addition of cooked chicken or ground beef. This recipe is a great go-to for new cooks looking to explore baked rice dishes while learning to work with vegetables like butternut squash. With minimal prep and no need to babysit a stovetop, it’s an ideal recipe for anyone aiming to cook smarter, not harder.

Ingredients and Preparation

Here’s everything you need to make this simple yet satisfying baked rice dish. Each ingredient plays a role in building flavor and texture.

Main Ingredients:

• 1 tablespoon olive oil – for sautéing and adding depth to the base
• 1 small onion, finely chopped – adds sweetness and aroma
• 2 garlic cloves, minced – for extra flavor
• 1½ cups Arborio rice – creates a creamy texture during baking
• 4 cups chicken broth or vegetable broth – choose low-sodium for better control
• ½ teaspoon salt – adjust to taste
• ¼ teaspoon ground black pepper
• 1½ teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
• 2 cups peeled and cubed butternut squash (½-inch pieces) – the star ingredient
• 1 cup grated Parmesan cheese – for rich, nutty flavor
• Optional protein add-ins:
  • 1 cup cooked shredded chicken or
  • 1 cup cooked ground beef (seasoned lightly with salt and pepper)

Tools You’ll Need:

• Oven-safe baking dish (9×13-inch works best)
• Medium skillet
• Mixing spoon or spatula
• Measuring cups and spoons
• Aluminum foil

Step-by-Step Instructions

Follow these steps carefully to create a flavorful baked rice dish that’s perfect for dinner or as a hearty side.

1. Preheat your oven to 375°F (190°C). This ensures even cooking throughout.
2. Prepare the aromatics.
   Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes, until soft and slightly golden.
3. Add garlic.
   Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it.
4. Stir in the rice.
   Add the Arborio rice to the pan and stir well, coating the grains with oil and aromatics. Let it toast slightly for 1–2 minutes.
5. Transfer to a baking dish.
   Pour the rice mixture into your baking dish. Add the butternut squash cubes, thyme, salt, pepper, and broth. Stir to combine.
6. Cover and bake.
   Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
7. Check and stir.
   After 45 minutes, remove the dish from the oven and carefully uncover. Stir the rice to check consistency. If it’s too dry, add a splash of warm broth or water.
8. Add Parmesan and protein (optional).
   Stir in the grated Parmesan and your chosen cooked protein—either shredded chicken or ground beef. This turns it into a filling main dish.
9. Bake uncovered.
   Return the dish to the oven, uncovered, and bake for another 10–15 minutes. This step helps brown the top and reduce excess moisture.
10. Let it rest.
    Remove from the oven and let it sit for 5 minutes before serving. This allows the flavors to settle and the rice to finish absorbing any remaining liquid.

Beginner Tips and Notes

• Cut the squash uniformly.
  Ensure your butternut squash cubes are all around the same size so they cook evenly. Smaller pieces cook faster and blend more easily into the dish.
• Choose Arborio rice for creaminess.
  Arborio is a short-grain rice used in risottos. Its high starch content gives the dish a slightly creamy texture without needing cream.
• Pre-cook any added protein.
  If adding shredded chicken or beef, make sure it’s fully cooked before stirring it into the baked rice. This recipe doesn’t bake long enough to cook raw meat safely.
• Use fresh herbs if possible.
  Fresh thyme adds a brighter flavor, but dried works fine if that’s what you have on hand.
• Check the liquid level before final bake.
  If the rice looks dry after the first 45 minutes, don’t hesitate to add a bit more broth before the final bake.
• Parmesan adds saltiness.
  Adjust the salt depending on your cheese and broth. Always taste before adding more.
• Vegetarian version.
  Skip the meat and use vegetable broth instead of chicken broth. You’ll still get a rich and satisfying flavor.
• Make-ahead tip.
  This dish can be assembled in advance (up to step 5), then baked when ready to serve. You may need to add 5–10 minutes to the bake time if coming straight from the fridge.

Serving Suggestions

This dish is flexible enough to serve in a variety of ways:

1. Main dish:
   Add shredded chicken or ground beef and serve it as a complete one-pan dinner.
2. Side dish:
   It pairs beautifully with roasted chicken, baked salmon, or a fresh green salad.
3. Vegetarian platter:
   Serve with steamed broccoli, roasted carrots, or sautéed greens for a nutritious vegetarian meal.
4. Toppings and finishers:
   • A drizzle of olive oil or pat of butter before serving
   • Extra Parmesan on top
   • Fresh parsley or thyme leaves for garnish
5. Leftovers:
   Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of broth to loosen the rice.

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Engagement Features

• Try this at home and let us know!
  Did you use chicken or go fully vegetarian? Share your version in the comments or with friends.
• Want more squash recipes?
  Butternut squash is so versatile—try it in soups, pasta, or roasted as a side dish. Let us know if you’d like more cozy fall recipes using it.
• What’s your favorite rice bake?
  Have a twist on this recipe? Maybe adding mushrooms, bell peppers, or spinach? We’d love to hear what variations you create.