A pilaf enriched with butternut squash, red pepper, and toasted pumpkin seeds is wonderful with Spanish white beans and spinach. It would also be terrific with roast chicken.
Recipe information
Total Time
50 min
Yield
Makes 6 servings
Ingredients
3/4 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (2 cups)
1 red bell pepper, cut into 1/2-inch pieces (1 cup)
1 1/2 cups coarsely chopped onion
1 Turkish or 1/2 California bay leaf
1/4 cup extra-virgin olive oil
1 cup long-grain white rice
2 cups water
1/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted
Preparation
Step 1
Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
Step 2
Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.
Nutrition Per Serving
Per serving: Calories 273
Total fat 12g
Saturated fat 2g
Cholesterol 0mg
Sodium 398mg
Carbohydrate 38g
Fiber 3g
Protein 5g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1305119/2?mbid=HDEPI) ›
