Method

Line a large baking sheet with foil and preheat an oven to 425°F.

Cut the squash in half lengthwise, scoop out the seeds, and then slice into 1 1/2 inch thick semicircles. Cut the semicircles into large bite-sized pieces and transfer to the baking sheet. Drizzle with a few teaspoons of olive oil and toss to coat the pieces of squash. Sprinkle with salt and black pepper, and roast for 40 to 45 minutes or until the squash is fork tender and begins to brown.

While the squash is roasting, rinse the rice and soak for 20 minutes or longer. Drain, rinse again, and let air dry in a strainer for 10 minutes, tossing the grains occasionally. Transfer to a small saucepan, cover with 1 3/4 cup water, and bring to a boil. Reduce the heat to low, cover, and simmer until the liquid is absorbed — about 15 minutes. Remove from heat, let sit for 5 minutes, and then fluff with a fork.

In a large frying pan, wok, or heavy-bottomed saucepan, heat the olive oil over medium-high heat. When hot, toss in the cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds. Cook until the mustard seeds turn grey and begin to splutter and pop, roughly 1 minute. Now reduce the heat to medium, add the green onion, and sauté for a few minutes to soften. Stir in the lime pickle and spices, and fry for another minute.

Now add the roasted squash, turn the heat down to medium-low, and cook, stirring often, for another 5 minutes or until warmed throughout. Stir in the rice, and cook for another few minutes.

Remove from heat, season with salt and black pepper, and serve hot.