Pumpkin is cooked in so many ways in Turkey. The pumpkin they use is a little like our butternut and buttercup squash with a rich and creamy texture.
Makes 8 servings
1. Toss squash with olive oil, thyme, salt and pepper. Arrange in a single layer on a baking sheet lined with parchment paper, cut side down. Roast in a preheated 400F oven 25 to 35 minutes until browned and tender, turning once if necessary.
2. Heat butter or oil in a large saucepan. Add onions and cook gently 10 to 15 minutes until tender. Stir in drained rice and cook a few minutes. Add boiling water and 1 tsp salt. Bring to a boil, cover, reduce heat to low and cook 8 to 10 minutes or until rice is tender. Let sit 10 minutes longer off the heat. Stir in the herbs and 2 tbsp butter. Season with salt and pepper.
3. Place half the pumpkin on a platter and spoon rice on top. Arrange remaining squash over rice.
4. Sprinkle with pomegranate seeds, pumpkin seeds or pine nuts.