Start with your pumpkin or squash. Heat oven to 400F/200C. Cut the pumpkin in half and removem seeds. Seeds can be roasted and eaten too! Place pumpkin flesh side up and use your fingers to lightly cover with olive oil. Place it over for 20-30 minutes. You want to be able to pierce with a knife, but you don’t want it really soft. You want to make sure it holds its shape.

Next cook rice in a rice cooker or over the stove. Make sure to rinse your rice at least 3-5 times. If cooking in a rice cooker, follow the manufacturer's directions. If cooking on the stove, add rice to a pot and cover with water just to your first knuckle if you put your finger on top of the rice. Add salt and oil. Bring to a boil, cook for 20-25 minutes on medium heat until water is mostly gone, add more water if needed. Then, cover the lid with a towel and place over the pan. Reduce heat to low. Let steam for 10 minutes or until rice is soft.

Meanwhile, dice onion, celery and carrot and saute over low heat until soft and wilted. Peel and dice the apple and add to the saute. Add cinnamon, allspice and cumin; salt/pepper to taste.

Cook rice in a rice cooker or over the stove. Make sure to rinse your rice at least 3-5 times. If cooking in a rice cooker, follow the manufacturer's directions. If cooking on the stove, add rice to a pot and cover with water just to your first knuckle if you put your finger on top of the rice. Add salt and oil. Bring to a boil, cook for 20-25 minutes on medium heat until water is mostly gone, add more water if needed. Then, cover the lid with a towel and place over the pan. Reduce heat to low. Let steam for 10 minutes or until rice is soft.

Remove pumpkin from oven and let cool to touch. Remove the skin and cut into bite size pieces. Add to onion/apple mixture. Add raisins. Once rice is cooked, place in a large bowl and drizzle with olive oil. Add vegetables and mix well. Adjust seasoning. Garnish with parsley.

 Unleash your inner veg!