Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil and the minced garlic. Sauté for 1–2 minutes, stirring frequently, until fragrant.

Add the cubed butternut squash, rosemary, thyme, salt, and black pepper. Cook for 3–5 minutes, stirring frequently.

Add the rinsed rice and vegetable broth. Stir well and bring the mixture to a boil.

Cover the pot and reduce the heat to low. Simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.

While the rice cooks, pat the shrimp dry with paper towels. Toss with 1 teaspoon olive oil and season with salt and black pepper.

Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1–2 minutes per side, or until opaque and cooked through. Cook in batches if necessary to avoid overcrowding the pan.

When the squash and rice are tender, stir in the freshly grated Parmesan until melted and evenly incorporated. Taste and adjust the seasonings if needed.

Divide the Butternut Squash Rice With Shrimp between serving bowls, arranging the sautéed shrimp over the cheesy rice. Serve hot.