Photo of Island-Style Pumpkin Rice by WW

Island-Style Pumpkin Rice

1 - 4
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Here’s a mildly-spiced side dish that’s full of flavour, colour and a healthy dose of vitamins thanks to orange squash, also known as pumpkin in the islands.


Olive oil

2 tsp(s), extra-virgin

Uncooked onion(s)

1 medium, diced

Jalapeño pepper(s)

1 large, seeded and diced (do not touch seeds with bare hands)

Garlic clove(s)

2 clove(s), large, diced

Table salt

2 tsp(s)

Uncooked long grain brown rice

1 cup(s)


2¼ cup(s)

Fresh thyme

4 tsp(s), about 4 fresh sprigs

Uncooked butternut squash

1 pound(s), diced


  1. Pour oil in a medium saucepan and heat over medium-high heat. Cook onion, jalapeño and garlic until tender, stirring occasionally, about 4 to 5 minutes. Add salt and rice to pan; stir to mix.
  2. Add water and thyme sprigs; cover and bring to a boil. Reduce heat to medium-low; cook for 10 minutes and then add squash to pan (do not stir it in so it will steam). Cook for 10 minutes more, covered, and then stir. Yields about 1/2 cup per serving.


If you really like your food spicy, substitute a serrano chile for the jalapeño.To cut back on prep work, purchase already peeled, cubed butternut squash from your supermarket.