4 Tbsp. olive oil (divided)
2 cups diced butternut squash
2 diced shallots
1 cup organic brown rice
4-5 cups vegetable stock, warmed in sauce pan
½ tsp. salt
freshly ground black pepper (to taste)
¼ cup toasted pumpkin seeds
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine the diced squash, 1 Tbsp. olive oil, and a pinch of salt. Spread the squash onto one of the baking sheets.
Place the tray into the oven to roast for 25-30 minutes.
Meanwhile, rinse the rice in a fine mesh strainer under cold water. Drain well.
Heat 1 Tbsp. olive oil in a heavy-bottomed pot over medium heat. Add the shallot and sauté for 5-6 minutes, or until translucent. Add the rice and stir to coat, cooking for one minute longer.
In a separate pan, toast pumpkin seeds until golden. Remove seeds and then warm the stock in same pot.
Add one cup of the warm stock and a pinch of salt, stirring constantly until the grain has absorbed all of the liquid. Continue to add the stock in ½ cup increments until the rice is cooked through and the grains are creamy.
Stir in the cooked squash. Season to taste with additional salt and pepper, as desired.
Garnish with pumpkin seeds and serve warm.