Baked Rice With Butternut Squash

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1 butternut squash (about 1 1/2 pounds)

2 cups fat-free, less-sodium chicken broth

1 cup water

1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage

1 teaspoon olive oil

1 cup diced onion

2 garlic cloves, minced

1 cup uncooked Arborio or other short-grain rice

1/4 cup dry white wine

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1/4 cup (1 ounce) grated fresh Parmesan cheese

Fresh thyme sprigs (optional)

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