Steam squash for 25 minutes and puree.

While squash is steaming, in a medium sauce pan heat up extra virgin olive oil.

Add rice, cranberries, thyme and sage (if using) and saute for about 1 minute.

Add 1 cup water and stir occasionly until water starts to dry.

Repeat previous step with second and third cups of waters.

After third cup of water is added and starts to simmer, add squash puree and stir together.

Once rice dries up, remove from heat.

Let cool off and serve.