4cupsof peeled seeded butternut squashcut into 1/2 inch cubes
3sprigs of fresh thyme
1 1/2cupsof short grain rice such as Calrose or Arborio
1/4cupdry white wine
3 1/2cupschicken broth
1/2cupof grated parmesan cheese
Preheat oven to 375 degrees. In a large deep pot, heat 1 tablespoon of olive oil on high heat. Season both sides of the chicken generously with salt and pepper.
Cook the chicken on high heat until golden brown, about 5 minutes per side. Transfer the chicken to a plate
Reduce heat to medium. Add the onion and squash, season with salt and pepper. Cook the onion and squash until lightly browned, about 6-8 minutes.
Add the rice, saute for 2-3 minutes or until opaque. Add the wine and cook, stirring, until completely evaporated.
Return chicken to the pot along with any juices that have accumulated and the thyme sprigs. Add the broth, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil and cover the pot with a lid. Transfer the pot to the oven and bake for 35 minutes. Remove from oven and let sit, covered for 10 minutes. Stir in the parmesan cheese before serving.
Make Ahead: The most time consuming part of this recipe is the peeling and cutting of the butternut squash, that can be done up to two days in advance.