Butternut Squash Pilaf
"This colorful vegan pilaf makes a delightfully warming entree in the fall and winter when butternut squash are in season. Here the Greek-inspired dish is prepared with butternut squash but if you like, you can use sugar or pie pumpkin, which is different than the standard jack-o’-lantern variety. To continue the Greek theme and add a bit more protein, serve the pilaf topped with either grated kasseri or crumbled feta cheese...."
INGREDIENTS
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2 pounds butternut squash, peeled, halved and seeded
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3/4 cup water or one 14-ounce can vegetable broth
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3 tablespoons extra-virgin olive oil
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1/2 cup dry white wine
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1 large red onion, finely chopped
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1/2 cup chopped fennel fronds (see Note)
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1 clove garlic,minced
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2 tablespoons chopped fresh oregano
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2 tablespoons water
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1 teaspoon salt
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1 tablespoon tomato paste
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Pinch of ground cinnamon
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1 cup instant or parboiled brown rice
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Freshly ground pepper to taste
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