Heat butter or oil in medium size saucepan, add onions. Cook about 3 minutes till wilted, add pumpkin . Cook another few minutes till pumpkin softens (about 5 minutes) ; stir in curry. Cook one minute. Add rice; coat well with onion mixture. Add water and salt; bring to a boil. Lower heat, cover. Cook gently 15 minutes. Turn heat off, allow to rest at least 7-10 minutes to absorb water before serving. Adjust seasonings to taste if necessary. Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin.
Source: The Toronto Star, Bonnie Stern's _Quick Cuisine_ column