To make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and bouillon cube. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes. Place a large sauté pan with a lid over medium heat, and add 1 tablespoon olive oil. Add squash, keeping pieces from overlapping as much as possible. Sprinkle squash with 1/4 teaspoon PeachDish Salt. Cover and let squash cook to a golden brown on bottom, 8-10 minutes. Using a spatula, flip squash, cover and cook until tender and browned on other side, 4-5 minutes. (Covering helps the squash cook through, making sure that all its starches turn into delicious sugars. If squash blackens a little, it’s OK and only adds to flavor. It’s also OK if the squash start to fall apart during the cooking process.) Transfer squash to a bowl, and cover to keep warm.