Heat 1 Tbsp. of avocado oil in a medium-sized skillet over medium heat. Add the butternut squash, salt and a pinch of pepper.
Sauté squash until cubes are slightly browned, tossing occasionally—about 5 minutes.
Add the vegetable broth and reduce heat to low. Simmer for 20 minutes, or until squash is fork-tender and broth is cooked down.
While squash cooks, start the rice. In a medium-sized pot, heat the remaining 1 Tbsp. of avocado oil over medium heat. Add the onion and a pinch of salt and pepper.
Sauté until onion is translucent—about 5 minutes.
Add the garlic and rice to the onion. Toss for 1 minute.
Add the vinegar, scraping pot to ensure nothing is stuck on the bottom.
Ladle in the broth, 1 cup at a time, stirring occasionally. Each time the broth cooks down, add another cup. Before adding the last cup, stir in the rosemary, thyme, and cooked squash—reserving a few pieces for garnish if desired. Stir to combine. Taste and adjust seasonings if needed.
Serve hot with optional toppings. Leftovers will keep in airtight container refrigerated for up to 5 days or in freezer for up to a month.
Nutrition information is a rough estimate of 1/4 of the recipe without toppings.