- 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
- 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.
- 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.