Pan Seared Squash Frisotto

I'm calling this a Frisotto because it is a mock or fake risotto,
made with brown rice instead. I made a big pan of this for a pot luck
and didn't bring any home. I guess that's a statement of how good
it was.....maybe....

I diced some butternut squash and seasoned it with salt, pepper, cardamom
and cloves and I browned it in a pan with olive oil and a small amount
of butter. I did this quickly over high heat to retain some crunch to the
squash. I set that aside. Then I cooked some onion, celery and garlic
until soft. I chopped some roasted red peppers (I made these, but you
can use the jarred kind) and set all that aside with the squash. Then
in the same pan, I added a little more olive oil and toasted off my
rice (I used my blend of brown and wild rice). I seasoned with salt,
pepper, cardamom and cloves. When it was aromatic, I started adding
my liquids, a little at a time (like you would a risotto).
I used my standard measure ratio of veggie stock (2 parts liquid/1 part
rice) and when that was thoroughly absorbed, I added cream. This made it
nice and velvety in texture.

I added quite a bit of cream because I later baked the dish for
the pot luck, but if you want to serve it right away don't use as much.
Fold the veggies in here to give the squash a little more time to
cook through while the cream is absorbed. If you are going to bake it
later, add the veggies and cream, stir together and set aside until you bake it.

I added a sprinkle of nutmeg and brown sugar, just to round out the flavors
and popped it in the oven. (If you are not baking it, do this before service)
Then right before service, I sprinkled with pumpkin seeds and chopped
parsley. Not only was it gorgeous, it was tastey. It did get cold at our
outdoor function and wasn't as good, so make sure to keep it hot, if
possible!

Feel free to add a little cheese too, if you want. Or change
up the veggies or seeds, or add nuts....you see where I'm going with
this, don't you? Enjoy!