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
Description
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