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Ingredients
  • 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
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