Rice With Roasted Butternut Squash, Onions And Sage

• 1 1/2 cups unconverted rice (like Canilla )
• 1 cup finely chopped fresh or well-drained canned tomatoes
• 2 tablespoons finely chopped onion
• 1 clove garlic, peeled
• 3 tablespoons vegetable oil
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon salt, plus more to taste
• 4 teaspoons minced fresh sage
• 1 medium onion, peeled, halved and very thinly sliced
• 1 tablespoon olive oil
• 1/2 butternut squash, peeled, seeded and cut in 1/2-inch cubes
• Freshly ground black pepper to taste

1. Follow the directions for Mexican rice, adding the sage with the chicken broth and salt in Step 3.
2. Meanwhile, preheat the oven to 350 degrees.
3. Place onions in a shallow baking dish.
4. Toss with olive oil.
5. Bake for 10 minutes.
6. Stir in the squash cubes.
7. Bake until squash is tender, about 30 minutes.
8. Season with salt and pepper.
9. When rice is done, stir in the squash and onion mixture.
10. Serve hot.

rice, tomatoes, onion, clove garlic, vegetable oil, chicken broth, salt, fresh sage, onion, olive oil, butternut squash, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9940 (may not work)