1. In a large frying pan, heat 2 tablespoon of the olive oil. When oil is warm, add the minced garlic to the pan and saute until fragrant.

2. Pour in half of the vegetable broth and the pumpkin and stir. Bring mixture to a boil, then simmer for 1-2 minutes, stirring frequently.

3. Add the squash cubes to the pan, stir. Sprinkle the squash with a few dashes of cinnamon, nutmeg, and cumin.

4. Add in the maple syrup and stir.

5. Saute the squash cubes on medium heat until they are soft and tender (about 15-20minutes), then add the cooked brown rice and stir everything together until it is well mixed. If most of the moisture has been absorbed, add the other 1/2 cup vegetable broth and continue to cook on medium heat until absorbed.

4. Sprinkle rice and squash with a few more dashes of nutmeg and chilli powder. Heat entire mixture on low for another 3-5 minutes.

5. Optional (but recommended): Serve with sweet potato fries.