Ingredients (for a large batch):
2 butternut squash (peeled, seeded and cut into 1" cubes)
1 large onion, large dice
1 head garlic, peeled and separated into cloves
extra virgin olive oil
3 cups rice
1/2 cup white wine
6-7 cups chicken broth
6 cups cooked, chopped chicken
1 tsp curry
1/2 tsp crushed red pepper flakes
salt and pepper
We consider the following ingredients optional for our dairy-sensitive family:
1/2 cup parmesan cheese
1/2 cup milk
Preheat oven to 450 degrees.
Toss squash, onion and garlic with enough olive oil to lightly coat. Spread on a baking sheet and pop in the oven for 40 minutes.
Meanwhile, over medium heat, coat the bottom of a dutch oven with olive oil. Add the rice. Stir to coat the rice with the oil. Add the wine and stir until absorbed. Turn the heat to med-high. Add between 1 and 2 cups of chicken broth. Bring to a fast simmer and stir until the liquid is abosorbed. Add more broth and, again, stir until the rice has absorbed the liquid. Continue until you have 1 cup of broth left to add. With the final addition of broth, add the chicken, curry and pepper flakes. Reduce heat to low, cover and simmer for 15 min, or until rice is tender. Add milk and parmesan. Salt and pepper to taste.
At the end of the vegetable cooking time, they should be tender and lightly carmelized. Transfer the veggies into the rice mixture, toss gently to distribute them evenly and serve.
Garnish with additional parmesan and sesame seeds.