1 Acorn Squash -- peeled; halved; seeded; cubed
1 cup Chicken Broth
1 package Melissa's Basmati Rice
3 Tablespoons Unsalted Butter
1 package Melissa's Raisins
to taste Kosher Salt and Freshly Ground Pepper
Preheat the oven to 425ºF.
Roast the squash until fork tender, about 10-15 minutes. Set aside.
Place the chicken broth and basmati rice in a pot and cook according to the package instructions.
When done, stir in the butter, raisins and roasted squash.
If you want it Smokey, add a little smoked paprika at the end.