Butternut Squash Rice Pilaf with Dried Raisins and Apricots

Ingredients:
1 cup rice
3 cups butternut squash, halved, seeded, peeled and cut into
1/2-inch (12-mm) pieces
2 1/2 cups water
1 cup diced dried apricots
1 cup dried raisins
Salt and freshly ground pepper, to taste

Add the rice, butternut squash, apricots, raisins and water to the saucepan and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low and cook until the water is absorbed and the rice and butternut squash are tender, about 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes.

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