Heat dressing in medium saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add rice; cook and stir 1 min.
Add broth and squash; stir. Bring to boil; simmer on medium-low heat 25 min. or until squash is tender and most the liquid is absorbed, stirring occasionally.
Stir in cheese and butter. Cover; remove from heat. Let stand 5 min. Stir in thyme.
Substitute fresh rosemary for the thyme.
The addition of the bright orange squash makes this versatile side dish an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.