Recipe: Red beans & rice with pumpkin seed pesto | Style at Home

Ingredients

• 1 cup uncooked long grain white rice
• 5 tbsp olive oil, divided
• 1-1/2 cups diced butternut squash (about half a small squash)
• Salt and freshly ground black pepper
• 1/2 cup diced sweet onion
• 1/3 cup diced celery
• 1 tsp minced garlic
• 2 tsp tomato paste
• 1 540-ml can red kidney beans, rinsed and drained
• 1 cup vegetable stock or water
• 1/2 cup raw (green) pumpkin seeds, toasted
• 3 tbsp chopped parsley
• 2 tbsp chopped cilantro, plus 4 sprigs for garnish
• 1 tsp chopped chipotle pepper
• 1 tsp lemon juice