Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden.

Add 3 cups of cubed butternut squash to the pot, along with 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and salt and pepper to taste. Stir the mixture frequently and cook for 3-5 minutes until the squash starts to soften.

Next, stir in 1/2 cup of rinsed white rice and pour in 1 cup of vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer for 20 minutes.

While the rice and squash are cooking, pat 1/2 pound of shrimp dry with paper towels. Toss them with a drizzle of olive oil, and season with salt and pepper. In a separate pan over medium-high heat, sauté the shrimp for 1-2 minutes on each side until they turn pink and opaque.

Once the rice mixture has absorbed all the broth, remove the pot from heat and stir in 1 cup of grated Parmesan cheese. Mix until the cheese melts into the rice and butternut squash.

Scoop the creamy butternut squash rice into bowls and top generously with the sautéed shrimp. Serve hot for a cozy meal.