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Autumn Rice

This rice recipe is so comforting as it embodies all the flavors and ingredients of Fall that we know and love. Butternut squash, sage and cranberries! 

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 2 cups chicken broth (or vegetable stock)
  • 2 tbsp unsalted butter
  • 11 oz pre-diced butternut squash OR 1.5 cups of freshly diced squash
  • 1 shallot finely chopped
  • 1 tbsp fresh sage leaves finely chopped
  • 2 tsp minced garlic
  • 1 cup jasmine rice
  • 1/2 cup dried sweetened cranberries
  • 1/4 tsp salt
  • pepper to taste


  1. Melt butter in a large saucepan over medium-high heat. Stir in squash and cook 3-4 minutes, stirring occasionally. Then, add chopped shallot and minced garlic and cook 1 minute.

  2. Stir in rice and cook 1-2 minutes until rice is toasted.

  3. Add chopped sage leaves, cranberries, salt and chicken stock; bring to a boil. Cover and reduce heat to low. Simmer for 18-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff rice with fork and serve.