Butternut Squash Brown Rice with Fontina and Thyme

PEAS FROM THE POD
12Ingredients
60Minutes

Ingredients

US|METRIC
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion (minced)
  • 5 garlic cloves (minced)
  • kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 3/4 cups brown rice (short grain)
  • 4 cups butternut squash (cubed)
  • 4 cups low sodium vegetable broth
  • 3 sprigs fresh thyme (plus 1 tablespoon fresh thyme leaves)
  • 8 sage leaves (fresh)
  • 1/3 cup grated Parmesan cheese (freshly)
  • 1 cup Fontina cheese (grated)
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