Step 1

Heat a large saucepan or pot over medium heat. Add olive oil and minced garlic. Sauté for 1-2 mins until garlic starts to brown and become fragrant.

Step 2

Add cubed butternut squash, rosemary, thyme, salt, and pepper to the saucepan. Cook for 3-5 mins, stirring frequently.

Step 3

Add brown rice and vegetable broth to the saucepan. Stir, bring to a boil, then cover and reduce heat. Allow to simmer for about 25 minutes, or until the liquid has absorbed.

Step 4

Meanwhile, pat shrimp dry with a paper towel and toss in 1 tsp of olive oil. Heat a pan to med-high and cook shrimp 1-2 mins each side. To ensure adequate space between each shrimp, you may have to do this in batches. Set cooked shrimp aside in a clean bowl.

Step 5

Once the butternut squash-rice mixture has absorbed all its liquid, stir in the freshly grated parmesan. Adjust seasonings to taste, as desired.

Step 6

Serve butternut squash rice into bowls and top with sautéed shrimp. Enjoy hot!