1 1/2 c  Rice; long grained

      2 tb Butter or

           -oil
      1    Onion; small - chopped

      1 c  Pumpkin; diced -raw

      1 ts Curry powder

      2 c  -Water

        pn -Salt
  Heat butter or oil in medium size saucepan, add onions. Cook about 3
  minutes till wilted, add pumpkin . Cook another few minutes till pumpkin
  softens (about 5 minutes) ; stir in curry. Cook one minute. Add rice; coat
  well with onion mixture. Add water and salt; bring to a boil. Lower heat,
  cover. Cook gently 15 minutes. Turn heat off, allow to rest at least 7-10
  minutes to absorb water before serving. Adjust seasonings to taste if
  necessary. Although I have not tried it, I assume any firm winter squash
  could be substituted for the pumpkin.
  Source: The Toronto Star, Bonnie Stern's _Quick Cuisine_ column