Heat the olive oil in a large skillet or saute pan set over medium heat. Add the onion, salt and pepper and cook until soft and slightly caramelized, about 5 minutes.
Add the cubed butternut squash and continue cooking for a few minutes, then add the apple juice, deglaze the pan well and decrease heat to medium-low. Cover loosely and cook for 8 to 10 minutes, until the squash is tender and all the juice has evaporated.
Add cooked rice and apple, stir well and continue cooking until the apple and rice are well heated through, about 5 minutes.
Remove from heat and stir in pumpkin seeds and chopped sage; serve without delay.
*You'll need about 1 cup of dry rice to get the required amount of cooked rice.