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Preheat oven to 425°. Toss the butternut squash with the olive oil, salt and pepper, and then spread into one layer on a baking sheet. Bake in preheated oven for 10-15 minutes, or until fork tender. Set aside.
In a saucepan, melt the butter over medium-high heat. Add in the garlic and onion, and cook until just fragrant and tender, about five minutes.
Add in the rice, and stir to coat all grains. Add in the broth, bring to a boil. Reduce head to low, cover, and let cook undisturbed for 15-20 minutes, or until all the liquid is absorbed.
Remove from heat, and let rest for 5 minutes. Then fluff with fork. Add in the butternut squash, sage, thyme, and salt and pepper to taste. Stir until well-combined.