Baked Rice with Butternut Squash

INGREDIENTS

3 cups

chopped butternut squash (about 1/2 large squash)

2 cups

fat-free, less sodium chicken broth

1 cup

water

1 tbsp

chopped fresh sage (or 1 tsp. dried rubbed sage)

1 tsp

olive oil

1 cup

diced onion

2 cloves

garlic, minced

1 cup

uncooked Arborio rice (or other short-grain rice)

1/4 cup

dry white wine

1 tsp

chopped fresh thyme (or 1/4 teaspoon dried thyme)

1/2 tsp

salt

1/4 tsp

black pepper

cooking spray

1/4 cup

grated fresh Parmesan cheese (1 ounce)

fresh thyme sprigs (optional)