Butternut Squash and Sage Rice Bakes

Tender butternut squash and fragrant sage bring a different texture and flavor to individual rice bakes.

A PRACTICAL WAY TO USE PART OF A SQUASH

AT A GLANCE

Mashed butternut squash combines with rice, eggs, Parmesan, and sage in four small oven bakes, served with green beans.

Servings: 2 — four small bakes with a green bean side.

Time: 15 minutes of prep, rice cooking time according to the package, 12–15 minutes for squash, and 20–25 minutes of baking. With overlapping steps and a 5-minute rest, allow about 50–60 minutes overall.

Equipment: Four oven-safe 1-cup (250 ml) ramekins and a food thermometer.


Why it works

Once a squash is cut open, it helps to know where the next portion is going. Here tender mashed squash moves between the rice grains, with chopped sage adding aroma. Letting excess water evaporate before mixing gives the bakes a more stable texture.

Let excess water evaporate from the mashed squash before combining it with the rice.

Ingredients

For 2 servings

Rice bakes

  • About ⅔ cup (120 g) uncooked white rice

  • About 9 oz (250 g) peeled, seeded butternut squash

  • 2 large eggs, about 100 g total without shells

  • About ⅓ cup (30 g) grated Parmesan

  • About 2 teaspoons (10 g) extra-virgin olive oil, half for the mixture and half for the ramekins

  • 3 chopped sage leaves

  • A little water for the squash

  • A little salt, optional

Side

  • 7 oz (200 g) trimmed green beans

  • About 1 teaspoon (5 g) extra-virgin olive oil

Weigh the squash after peeling and removing the seeds. Weigh the rice before cooking.

Preparation

  1. Cook the rice and squash. Heat the oven to 350 °F (about 180 °C). Cook rice according to its package. Cut squash into small cubes and cook in a covered skillet with a little water for 12–15 minutes, until tender. Mash and let excess liquid evaporate.

  2. Bring the mixture together. Combine drained rice and squash. Cool briefly before stirring in beaten eggs, Parmesan, sage, 5 g of oil, and a little salt.

  3. Bake and finish. Grease the ramekins with 5 g of oil. Add the mixture, leaving room below the rims. Bake for 20–25 minutes, until the centers reach 165 °F. Meanwhile, steam or boil the green beans and dress with the remaining 5 g of oil. Rest the bakes for five minutes before serving.

Serving notes

Serve in the ramekins or turn out after resting.

When starting with freshly cooked rice, refrigerate finished leftovers promptly, ideally within an hour after baking. Use within twenty-four hours and reheat only once, to 165 °F.

If using previously cooked rice that has been stored safely, baking already counts as reheating: serve promptly and do not plan another reheating.

Useful substitutions

  • Another winter squash can work, with attention to its moisture and texture.

  • Use a little thyme instead of sage.

What this variation teaches

The scale tells you how much vegetable you have. The bottom of the skillet tells you whether it is ready to mix in. Letting water evaporate is often the useful next step.



Estimated nutrition per serving

Calories: ≈505 kcal
Fat: ≈17 g
Protein: ≈19 g
Total carbohydrate (including fiber): ≈70 g
Fiber: ≈6 g
Total sugars: ≈6 g
Sodium, before added salt: ≈260 mg
Potassium: ≈800 mg

Includes two bakes and the side. Values use butternut squash; other varieties can differ.

Allergens: Egg and milk.

When to choose this variation

  • When part of a squash needs a plan after another meal.

  • When you want a soft-textured dish you can eat with a fork.

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