Brown Rice with Delicata Squash

Heat 2 teaspoons of the oil in a large deep skillet over medium heat. Add the onion. Cook, stirring frequently, for 8 minutes, or until the onion is lightly browned. Add ginger and garlic. Cook for 1 minute, stirring constantly. Add the water, rice, lentils, and salt. Bring to a boil. Cover, reduce the heat, and simmer for 30 minutes. Stir in the chickpeas and squash. Cover and cook for 15 to 20 minutes longer, or until the rice and squash are tender. Taste for seasoning and add red pepper flakes. Serve immediately.