From the blog For Love of the Table
2 slices bacon (2 oz.), cut cross-wise in 1/2-inch pieces
2 c. diced (scant 1/2-inch) winter squash (10 oz.)—butternut, red kuri, etc.
2 1/2 to 3 T. olive oil, divided
4 oz. Crimini or white button mushrooms, sliced 1/4-inch thick
1 medium leek, white and pale green part only, halved, sliced cross-wise into 1/2-inch pieces and rinsed in several changes of water
1/2 to 1 t. each minced fresh thyme and sage
1/2 c. chicken stock
1/2 c. Basmati rice
1/2 c. coarse, fresh breadcrumbs (from day-old bread is perfect)
2 oz. coarsely grated Gruyère
Salt & Pepper
In a medium-sized sauté pan (something wide enough to hold the squash in a snug single layer...a 9- or 10-inch cooking surface is about right), render the bacon over medium-low heat until crisp. Remove the bacon to a plate and increase the heat to medium-high. (Pour off some of the fat if the bacon was very fatty...there should be about a tablespoon of fat in the pan.) Add the squash and toss to coat in the fat. Sauté (tossing occasionally) until the squash begins to caramelize in spots—about 5 minutes. Reduce the heat to medium if the squash threatens to burn.
Remove the squash to a plate and return the pan to the heat. Add a tablespoon or so of olive oil to the pan and toss in the mushrooms. Sauté until softened and beginning to brown—about 3 minutes. Reduce the heat to low and season with salt. If the pan seems dry, add a bit more olive oil. Add the leeks to the pan, along with a pinch of salt and cook until wilted, stirring frequently. Don't let the leeks brown—if necessary reduce the heat even further and cover the pan to encourage the leeks to wilt. When the leeks have softened a bit (after about 5 minutes), return the squash to the pan along with half of the herbs. Season lightly with salt (be careful with the salt—bacon and Gruyère are salty and too much salt will mask the sweetness of the squash). Add the stock to the pan and bring to a simmer. The stock should come about 3/4 of the way up the sides of the vegetables—add water if necessary. Gently simmer (uncovered and stirring every now and then) until the squash is just tender—about 25 minutes. As the liquid reduces, add water occasionally to maintain a level of liquid that is about 1/4 to 1/3 up the sides of the squash. When done there should only be a small amount of liquid remaining in the pan.
While the vegetables simmer, cook the rice using whatever method you prefer (boil, steam, etc.). For plain rice, I prefer to use a method similar to something Alice Waters calls "the absorption method" in her book The Art of Simple Food: Place the rice in a heavy bottomed sauce pan (for 1/2 cup a 2-quart size is fine). Add a cup of water along with a pinch of salt and a drizzle of olive oil or butter (about 1/2 T.). Place the pan over high heat and bring to a boil. Allow the rice to boil (undisturbed) rapidly until most of the water has evaporated (if you tilt the pan, you shouldn't see any water) and the surface of the rice is covered with steam holes. Cover the pan. If you have an electric stove, transfer the pan to a burner set at the lowest setting. If you have a gas stove, simply reduce the heat to the lowest setting. Allow the rice to steam for 12 minutes. Turn off the heat and let sit (covered) for another 5 minutes. Uncover and fluff.
Toss the breadcrumbs with the remaining herbs and a half tablespoon of olive oil. Set aside.
To build the gratin, combine the rice, vegetables (along with any liquid in the pan) and bacon in a large bowl. Add the cheese and fold in just to distribute evenly. Turn the contents of the bowl into an oiled 1 1/4- to 1 1/2-quart gratin or shallow baking dish. Spread the prepared breadcrumbs over the top. If you like, drizzle with more olive oil. Bake in a preheated 375° oven until sizzling around the edges and hot through—about 20 to 25 minutes. If the surface is not golden brown, simply run under the broiler for a few moments. Serves 4 as a side, 2 as an entrée.
Note: To cut down on prep time, you can sauté the mushrooms and squash in a second pan. Simply cook the bacon, remove it and then wilt the leeks in the bacon fat. While the leeks and bacon cook, sauté the squash and then the mushrooms in a bit of olive oil in a separate pan (preferably non-stick—if you don't have a non-stick pan, deglaze the pan with a bit of water and add this to the braise). Add the mushrooms & squash to the leeks and proceed with the recipe.
http://www.forloveofthetable.com/2013/10/winter-squash-rice-gratin.html