This time of year, one of my favorites begins to hit the produce aisles, and that is winter squash. Besides providing great color for decorations and your plate, Winter squash is packed full of great vitamins, minerals, and fiber. One of the challenges I have is that I only know two recipes for winter squash and I am on the look out for more.

The recipe below for Butternut Squash Pilaf looks easy to make with most of the ingredients already in you pantry or easy to pick up at the store, will provide some beautiful color to your table, and is pretty darned healthy for you.

Makes 8 servings, about 3/4 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

2 pounds butternut squash, peeled, halved and seeded
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, minced
2 tablespoons water
1 tablespoon tomato paste
1 cup instant or parboiled brown rice
1 3/4 cups water or 1 14-ounce can vegetable broth
1/2 cup white wine
1/2 cup chopped fennel fronds (see Ingredient Note)
2 tablespoons chopped fresh oregano
1 teaspoon salt
Pinch of cinnamon
Freshly ground pepper to taste

Check out the cooking instructions online here: http://www.eatingwell.com/recipes/butternut_squash_pilaf.html

NUTRITION INFORMATION: Per serving:
152 calories;
6 g fat (1 g sat, 4 g mono);
0 mg cholesterol;
21 g carbohydrate;
2 g protein;
4 g fiber; 3
02 mg sodium;
333 mg potassium.
Nutrition bonus: Vitamin A (220% daily value), Vitamin C (30% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 fat