Makes 4 servings (serving size: about 1 1/4 cups)

Prep: 15 minutes Cook: 70 minutes

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine squash, 2 teaspoons oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450° for 20-25 minutes, turning once.

Step 3

Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.

Step 4

Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.

Step 5

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice; cook 2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

Step 6

Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.

Ratings & Reviews

ArthurP's Review

January 31, 2010
Great recipe. Followed recipe with these adjustments: used a squash that I already had roasted so I didn't need the full 20-25 minutes, I diced the onion, and I used half veg broth and half chicken broth with a splash of white wine. There are just 2 of us, so we had plenty of leftovers for another dinner this week. I will definitely make again, but will increase the amount of cumin and coriander for more flavor like the other reviewer.

Chiccook's Review

February 28, 2009
Very good! I did make a few changes. I used 1/2 tsp of each of the cumin and coriander. Also, used some white wine with the water and instead of slicing the onion, I chopped it. We loved it.