For this dish you need a grain that cooks for about 45 minutes, ergo, brown rice. Barley would also work. You could use already cooked squash, adding towards the end of the cooking of the grain.
1 T olive oil or butter or other fat
1/2 c chopped onion
1 garlic clove, minced
1 t ground cumin
1 t ground coriander
1 c brown rice
2 c peeled, diced winter squash
2 1/4 c broth or water
salt, to taste
2/3 c chopped toasted nuts
1. Heat oil in a medium saucepan. Add onion and cook for about 5 minutes. Add garlic and cook another minute. Add cumin, coriander, and brown rice. Cook, stirring, for a couple of minutes. Add squash and stir to mix.
2. Gently add broth and some salt. Bring to the boil, the cover, reduce heat, and simmer for 40 to 50 minutes, until rice is tender and water has been absorbed. Remove from heat.
3. Let sit for 5 minutes, then stir in toasted nuts and serve.