Dice squash. Season with oil and half of the fresh thyme. Spread on a baking sheet and bake for 25-30 minutes.
Heat a sauce pan with water and vegetable broth. Add in stalks of rosemary and sage. Add the rice and cook according to package directions.
Remove the rice from the bag and add butter and cheese. Stir until well combined and the butter and cheese are melted by the warm rice.
Add fresh chives, remaining thyme and roasted butternut squash over top of the rice mixture. Stir until mixed and enjoy!