Butternut Squash Pilaf with Ginger

Ingredients:

• 1 cup of diced butternut squash
• 1 cup of basmati rice
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1/2 teaspoon of ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute.
4. Add the diced butternut squash, cumin, salt, and pepper, cooking until the squash is slightly softened.
5. Stir in the basmati rice until well coated in the oil and spices.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the squash is tender.
8. Fluff the pilaf with a fork and garnish with fresh cilantro before serving.