Saute the diced butternut squashed in some olive oil with 1/2 a diced white onion and 2 cloves of garlic. Once the onions become translucent add about 1/8 cup of white wine to deglaze. Then add 1/4 cup of brown jasmine rice and saute for about 1 minute. Finally, add about 1 cup of chicken broth and let it simmer until the rice has cooked. ( It should smell and taste amazing at this point).
Optional: add diced water chesnuts for some extra crunch and 1 tbsp of grated Parmesan for flavor and garlic
The Butternut Squash " layers":
Slice 3 slices of butternut squash from the neck where it is still solid. Either spray with Pam or coat with some olive oil and sprinkle with garlic salt on both sides. Bake at 350F for about 10 minutes ( depending on your ovens strength). Flip the squash and bake for another 5 minutes. Then sprinkle some raw sugar and paprika on the top side of the squash and broil on low for 5 minutes until an nice golden color develops.
Layer as depicted and garnish with a fresh sprig of rosemary.