Baked Rice with Butternut Squash

INGREDIENTS

butternut squash (about 1 1/2 pounds)

2 cups

fat-free, less-sodium chicken broth

1 cup

water

1 tbsp

chopped fresh or 1 teaspoon dried rubbed sage

1 tsp

olive oil

1 cup

diced onion

garlic cloves, minced

1 cup

uncooked Arborio or other short-grain rice

1/4 cup

dry white wine

1 tsp

chopped fresh or 1/4 teaspoon dried thyme

1/2 tsp

salt

1/4 tsp

black pepper

Cooking spray

1/4 cup

grated fresh Parmesan cheese

Fresh thyme sprigs (optional)