Place water and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Turn off heat; let stand, covered, 25 minutes. Drain. Heat a skillet over medium heat; add olive oil. Add squash, shallot, rosemary, and 1/8 teaspoon salt; cook 10 minutes. Add rice, pepper, and 1/4 teaspoon salt to squash, stirring to combine.
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The squash was delicious but the flavor got lost in the rice. If you are going to make this maybe add the spices to wild rice? I would make the squash next time and serve it by itself for a great side dish.
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