Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1 cup long-grain white rice, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12 inch skillet over medium high heat. Add the butternut squash cubes in a single layer. Let them sit undisturbed for 3–4 minutes until a mahogany colored crust forms, then stir and cook for another 3 minutes. Remove squash from the pan and set aside on a plate.
  2. In the same skillet, add the diced onion. Sauté for 4–5 minutes until they look translucent and golden.
  3. Stir in the minced garlic, thyme, salt, and pepper. Cook for 60 seconds until the garlic smells fragrant and doesn't brown too quickly.
  4. Add the rinsed rice to the skillet. Stir constantly for 2 minutes until the grains smell slightly nutty and look opaque.
  5. Pour in the vegetable broth, scraping the bottom of the pan to release the brown bits (the fond). Stir the seared squash back into the mixture.
  6. Bring the liquid to a boil, then immediately reduce heat to low.
  7. Cover with a tight fitting lid and simmer for 15–18 minutes until all the liquid is absorbed.
  8. Remove from heat and let the skillet sit, covered, for 5 minutes. This lets the steam finish the rice gently.
  9. Stir in the fresh lemon juice and chopped parsley before serving.