Active Time

　　20 min

　　Total Time

　　50 min

　　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.

　　

Ingredients

Makes 6 servings

　　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

　　

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) ›