1 C. chopped onion
\n3 garlic cloves, minced
\n3 cups (1\/2 -inch) peeled cubed butternut or other winter squash (about 1 lb.)
\n2 cups water
\n1 cup uncooked long-grain rice
\n1\/2 C. roasted red bell peppers, chopped
\n1 tsp. dried sage
\n1 tsp. lemon juice
\n1\/2 tsp. ground cumin
\n1\/4 tsp. black pepper<\/p>\n
Heat some stock or water in a large saucepan over medium heat. Add onion and garlic, and saut\u00e9 3 minutes. Add squash, water, and rice, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in bell peppers and remaining ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. chopped onion 3 garlic cloves, minced 3 cups (1\/2 -inch) peeled cubed butternut or other winter squash (about 1 lb.) 2 cups water 1 cup uncooked long-grain rice 1\/2 C. roasted red bell peppers, chopped 1 tsp. dried sage 1 tsp. lemon juice 1\/2 tsp. ground cumin 1\/4 tsp. black pepper Heat some stock or water in a large saucepan over medium heat. Add onion and garlic, and saut\u00e9 3 minutes. Add squash, water, and rice, and bring…<\/p>\n