Start by halving the kabocha squash, scooping out the seeds, and cubing the flesh into bite-sized pieces.

Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until golden brown and fragrant for about 3-5 minutes.

Gently stir in the kabocha cubes, rinsed jasmine rice, coconut milk, vegetable broth, salt, and pepper, ensuring everything is well mixed.

Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot and let it simmer for 20-25 minutes.

Remove the pot from heat and let it sit covered for 5 minutes to fluff with a fork before serving.