Rice with Mung Beans and Butternut Squash

This is the season for pumpkins and other winter squash. I love that vegetable and use it frequently. It is so versatile  so much could be done with it from stews and soups, to deserts. This can be a starch on your dinner plate or just a dish by itself if you are vegetarian.

1 1/2 cup of Basmati rice
1/2 cup of split mung beans
1 Onion chopped
Half of butternut squash cut in chunks
1/3-1/2 cup of oil
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon turmeric plus more for garnish
1 teaspoon Sumac
1 teaspoon paprika
1/2 -1 cup raisins or dried cranberries or mix of both (optional)
2 c Water
Salt-and-pepper to taste
Chop and sauté the onions till golden yellow, adding salt and spices. Add butternut squash and sauté for few more minutes. While onion and squash are cooking wash the rice several times by running it under cold water until the water runs clear. This could be done ahead of time and rice can also be soaked over night. To rice add mung beans and contents of the skillet. Stir and cover with water. Since I used rice cooker, the timer announced when the dish was done but it was no more then 25-30 min. Split mung beans and rice were done and butternut squash was tender since it was cut in relatively small size chunks and started cooking in the skillet. More sumac was added for garnish.