Ingredients

• 2 teaspoons chicken bouillon base
• 2 cups boiling water
• 2 tablespoons unsalted butter
• 11 oz cubed, frozen butternut squash (about 2 cups)
• 1 shallot
• 1 tablespoon fresh sage
• 2 teaspoons minced garlic
• 1 cup jasmine rice
• ½ cup dried, sweetened cranberries
• ¼ teaspoon kosher salt

Steps

1. Combine chicken base and boiling water to make 2 cups broth. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan, then stir in squash; cook 3–4 minutes, stirring occasionally, until butter begins to brown. Chop shallot and sage (leaves only) finely.
2. Add shallots and garlic to squash; cook 1 minute. Stir in rice; cook and stir 1–2 minutes until rice is toasted.
3. Add sage, cranberries, salt, and broth; bring to a boil. Cover and reduce heat to low; simmer 18–20 minutes until liquid is absorbed and rice is tender. Let stand 5 minutes, then uncover and fluff rice with a fork. Serve.

Ingredients

• Nonstick aluminum foil
• 1 shallot
• 1 lime, for juice
• 3 tablespoons unsalted butter, divided
• 1 pork tenderloin (about 1 lb)
• 3 tablespoons fig preserves
• 1 tablespoon chicken bouillon base
• 1 teaspoon ginger stir-in paste

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Chop shallot and juice lime (1 tablespoon).
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter in pan, then add pork (wash hands); cook 3–4 minutes, turning often, until browned on all sides. Transfer pork to baking sheet; bake 15–18 minutes until pork is 145°F. Let pork stand 5 minutes to rest.
3. Meanwhile, add shallots to same sauté pan; cook 2–3 minutes, stirring occasionally. Whisk preserves, bouillon base, ginger paste, and lime juice until blended; stir mixture into shallots and bring to a boil. Remove pan from heat; whisk in remaining 2 tablespoons butter. Slice pork. Serve with sauce.