Butternut Squash and Rice Timbales

Name: Butternut Squash and Rice Timbales
Yield: 4 Servings
Ingredients: 2 cups 1/2-inch pieces peeled butternut squash (about 1 pound); 3 cups trimmed broccoli florets; Nonstick vegetable oil spray; 2 1/2 cups canned vegetable broth; 1 cup arborio rice or medium-grain white rice; 2 tablespoons olive oil; 1 cup chopped onion; 2 tablespoons chopped fresh parsley; 1 teaspoon chopped fresh thyme; 4 garlic cloves, minced; 2 tablespoons chopped drained oil-packed sun-dried tomatoes; 1/3 cup crumbled feta cheese

By Marie Simmons

October 31, 2001

Recipe notes