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+ servings

Butternut Squash Brown Rice with Fontina and Thyme

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 as an entree, 6-8 as a side


  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion minced
  • 5 garlic cloves minced
  • Kosher salt
  • ¼ teaspoon ground cinnamon
  • 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


  • Heat the olive oil in a Dutch oven or large sauté pan over medium heat. When the oil is hot and shimmering, add the onion, garlic, and a pinch of salt, and cook until the onions are very soft and translucent, about 5 minutes.
  • 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, and bring to a boil. 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.)
  • Remove the thyme sprigs and sage leaves from the rice. Give the rice a good stir, breaking down some the butternut squash cubes. (Your rice should have a risotto-like consistency.)
  • Stir in the Parmesan and Fontina cheeses, then stir in the thyme leaves. Taste and season with salt as needed. Serve warm.