Chef Tom Fraker
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.