Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries

· Heat oil in heavy large saucepan over medium heat.

· Add onion and carrot; sauté 5 minutes.

· Add ginger, curry powder, cumin, and garlic; stir 1 minute.

· Stir in squash and next 4 ingredients.

· Add 3 3/4 cups water and salt.

· Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes.

· Remove from heat. Stir in cranberries.

· Cover; let stand until cranberries soften, about 10 minutes.

· Season to taste with salt and pepper.

· Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

Makes 8 servings.