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*
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