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Butternut Squash Brown Rice with Fontina and Thyme

Butternut Squash Brown Rice with Fontina and Thyme

Prep time 10 minutes
Cook time 45 minutes
Ready in 55 minutes
Makes 2 servings


  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, minced
  • 5 garlic cloves, minced
  • Kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 3/4 cups short grain brown rice
  • 4 cups cubed butternut squash
  • 4 cups low sodium vegetable broth
  • 3 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
  • 6-8 fresh sage leaves
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup grated Fontina cheese


1. Heat the olive oil in a Dutch oven or large sauté pan over medium heat. When the oil is hot and simmering, add the onion, garlic, and a pinch of salt, and cook until the onions are very soft and translucent, about 5 minutes.
2. Add the cinnamon and brown rice and cook, stirring constantly, for 2-3 minutes to toast the grains. Stir in the butternut squash cubes, then add the vegetable broth, thyme sprigs, and sage leaves. Bring to a boil, then immediately lower to a simmer. Cover with a lid and cook for 35 minutes until the rice is just tender, the butternut squash is soft, and most of the liquid has been absorbed. (You still want a little liquid in the pan to help create the creamy texture of the finished rice.)
3. Remove the thyme sprigs and sage leaves, then give the rice a good stir, breaking down some the butternut squash cubes. (Your rice will have a risotto-like consistency.)
4. Stir in the Parmesan and Fontina cheeses, then stir in the thyme leaves. Taste and season with salt as needed. Serve warm.
Hack Yes!
1. This one-pot recipe saves precious Thanksgiving oven space by cooking completely on the stovetop.
2. Save time by using pre-cubed butternut squash.
Recipe by Serena Wolf of