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Ingredients

• 2 pounds butternut squash, peeled, halved and seeded
• 3 tablespoons extra-virgin olive oil
• 1 large red onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons water
• 1 tablespoon tomato paste
• 1 cup instant or parboiled brown rice
• 1 3/4 cups water, or 1 14-ounce can vegetable broth
• 1/2 cup white wine
• 1/2 cup chopped fennel fronds, (see Ingredient Note)
• 2 tablespoons chopped fresh oregano
• 1 teaspoon salt
• Pinch of cinnamon
• Freshly ground pepper, to taste

Description

Grated Butternut Squash Adds Color And Nutrients To This Brown Rice Pilaf. Greeks Like To Use Winter Squash, Especially Pumpkin, To Make Savory And Sweet Pies, Fritters And Croquettes, Casseroles And Myriad Other Dishes With Fall's Telltale Vegetable

Eating Well