Pumpkin and Saffron Jasmine Rice Pilaf

2 cups jasmine rice
6 cups (about 2 pounds) pumpkin or butternut squash, peeled, seeded and roughly chopped
2 tablespoons olive oil
3 cloves garlic, slivered
½ teaspoon saffron threads
½ teaspoon ground allspice
1 cup grated or minced Spanish onion
1 tablespoon kosher salt, or to taste

Nutritional Information
- Nutritional analysis per serving (4 servings)
  490 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 95 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 9 grams protein; 1762 milligrams sodium

4 to 6 servings

Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
Place the pumpkin in a food processor with 1 1/2 cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)
Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.
Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.

1 hour