Heat the olive oil in a large saucepan over a medium heat. Add the bacon and cook for 2 minutes.
Add the onion, butternut squash, garlic and thyme and cook for another two minutes until all ingredients are glossy.
Add the rice to the saucepan and mix thoroughly.
Then add one third of the stock and stir until the water has been absorbed.
Add the next third and repeat stirring until absorbed, then repeat with the final third of stock.
Simmer until the rice is softened.
Remove from the heat and serve.
Bring the leftovers to room temperature and keep as a meal for the next day.
For a vegetarian option, swap out the bacon for meat-free substitutes, more vegetables (mangetout and baby sweetcorn work great) or tofu.