Ingrédients

• 1/4 cup vegetable oil
• 1 butternut squash, peeled and medium diced
• 1 yellow onion, small diced
• 4 cloves garlic, minced
• 2 cups jasmine rice, washed
• 1 quart chicken stock
• 1/2 tsp. ground sage
• 1/2 tsp. dried thyme
• 1/4 cup Spiced Brown Sugar Syrup
• 3 Tbsp. butter

Verre: Culinary

Taille du verre: 10-12 Servings.

Instructions

1. In a medium sized sauce pot, add the oil and set over medium heat.
2. Add in the squash and allow to sauté until golden brown (about 5 minutes).
3. Add in the onion and sweat for two minutes, then add in the garlic and sweat for 30 seconds.
4. Add in the rice, stock, and herbs and mix until well combined.
5. Place a lid on the pot and reduce heat to low, allowing to simmer until all the liquid is absorbed and the rice is cooked (about 12-15 minutes).
6. Remove from heat and stir in remaining ingredients until combined.
7. Taste for seasoning and serve immediately.