Butternut-Rice Pilaf

Ingredients

• 0.3 teaspoon pepper black
• 3 cups butternut cubed peeled () ( 1 pound)
• 1 teaspoon rubbed sage dried
• 3  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 teaspoon juice of lemon 
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 1 cup rice long-grain uncooked
• 0.5 cup bottled roasted bell peppers red chopped
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• sauce pan

Directions

1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and garlic, and saut 3 minutes.
3. 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.