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