Here's a link to a recipe similar to one I use to make a fall/winter risotto-type dish I use 100% brown basmati rice and don't go for that "creamy" thing most risotto dishes aspire to achieve. I use parsnips, carrots, rutabega, whatever I have in hte pantry - most root vegetables complement a hard squash. You can use Hubbards, acorn squash, turbans, etc, tho butternut is considered the most tender of the winter squashes.
Then again, since I can't have much rice I probably won't be making this much any more *sigh*
+++++++++++++Reply to the list as I do not publish an email address to USENET. This practice has cut my spam by more than 95%. Of course, I did have to abandon a perfectly good email account...