Pumpkin Rice

1: Prepare all ingredients (chop onion, garlic, and scallion).

2: In a pot, heat coconut oil and butter over medium heat.

3: Add onion, garlic, and scallion to the pot and sauté until fragrant.

4: Add the kabocha or calabaza squash and thyme, stirring well.

5: Mix in the long-grain rice and sauté for a couple of minutes.

6: Add coconut milk, pimento/allspice, and all-purpose seasoning; stir to combine.

7: Bring to a boil, then reduce heat to low and cover.

8: Cook for about 20 minutes or until rice is tender and liquid is absorbed.

9: Add scotch bonnet pepper (whole or chopped based on spice preference).

10: Fluff the rice with a fork and serve hot.