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Preheat oven to 400F.
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Place butternut squash in an oven proof dish, season with salt and black pepper and mix to coat. Drizzle olive oil and place in the oven and roast until tender.
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Melt butter in a saucepan. Add onions and fry until softened. Add the garlic and herbs and fry for a minute. Add the rice and stir to coat with the onions. Add the stock and bring to a boil. Reduce heat and simmer until the rice is tender. and the stock has been absorbed.
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Add the butternut squash to the rice and stir to combine.
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Serve warm.