lb.
butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
1/4
cup
grated Romano or Parmesan cheese
Directions
Heat olive oil in large saucepan over medium-high heat. Add rice and garlic; sauté 2 minutes. Stir in broth, sage and pepper to taste; bring to boiling. Reduce heat, cover and simmer 15 minutes.
Stir in squash; cook 5 minutes more. Stir in cheese. Let stand, covered, 5 minutes.
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