Rinse and drain rice. In a 12-inch frying pan over high heat, stir rice until dry, 2 to 4 minutes. Add olive oil and stir until rice grains are opaque, 2 to 3 minutes. Pour into a bowl. Pour 1/4 cup pine nuts into frying pan; stir over medium-high heat until lightly toasted, 2 to 3 minutes. Pour into another container. In pan, prepare golden spiced squash, mashing mixture in step 3. Stir in rice and broth. Bring to a boil over high heat, cover, reduce heat, and simmer, stirring occasionally, until rice is tender to bite, 20 to 25 minutes. Spoon into a serving bowl. Sprinkle with pine nuts and, if desired, chopped fresh cilantro.