Squash and Bell Pepper Pilaf

This is tasty as a side dish or filling enough to be dinner (in a family that doesn't require meat.)

Preparation Time: 20 minutes prep  - 30 minutes cooking

Ingredients:
¾ lbs. 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 ½ cups coarsely chopped onion
1 Turkish or 1/2 California bay leaf
¼ cup extra-virgin olive oil
1 cup long-grain white rice
2 cups water
¼ cup raw green (hulled) pumpkin seeds (pepitas), toasted

Directions:
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.

Source: Gourmet
Servings: 6

Notes:
I made up brown rice ahead of time instead of using the white.  And instead of salt, pepper, and a bay leaf, I used chili powder and cinnamon.  I tired leaving the skin on the squash but it was a bit tough.  In the future, I might toss the squash into the oven and then cube it, because peeling a raw squash is unpleasant.