Butternut Squash and Brown Rice Pilaf

Grate the squash through the large holes of a box grater.

Heat oil in a large nonstick skillet over medium-low heat.

Stir in onion, garlic and cook, until soft and lightly colored, about 11 minutes.

Mix together 2 tablespoons of water and tomato paste in a small bowl and stir into the pan.

Stir in rice until well mixed.

Stir in the squash and cook until the volume has been reduced enough to cover the pan.

Increase the heat to medium high, pour in broth or water and wine, cover and bring to a boil.

Reduce the heat to medium-low and cook, covered, stirring twice, until the rice has absorbed most of the liquid and the squash is tender, about 30 minutes.

Stir in fennel fronds, oregano, salt, cinnamon and pepper, gently mix until well combined.

Remove from the heat and allow to stand, covered, for 5 to 8 minutes.

Serve warm.