Butternut Squash and Rice Casserole

I have always loved cooking, and now that I am no longer working I have time to find and experiment with new recipes. The addition of a Thermomix to my kitchen has also helped in this process, as well as making life much easier!

1 tablespoon butter

1 tablespoon olive oil

1 small yellow onion, diced

1 ½ to 2 pounds butternut squash, peeled and cut into 1-inch cubes (you'll need about 4 cups diced squash)

3 garlic cloves, minced

1 teaspoon fresh thyme leaves

1 ½ cups Arborio rice

salt and fresh ground pepper, to taste

4 cups low-sodium vegetable broth

grated parmesan, for serving

Directions at diethood.com

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