Name: Basmati Rice with Fall Vegetables
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 1 small acorn squash (peeled (optional), cut into 1/2" dice (about 3 cups worth)); 2 tablespoons olive oil (divided); 2 large shallots (peeled and thinly sliced); 1/2 pound brussels sprouts (ends trimmed,1 quartered or sliced thin); 2 teaspoons fresh rosemary; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/3 cup golden raisins ((can substitute dark raisins, dried cranberries or diced apricots)); 1 cup basmati rice