In a large saucepan bring chicken broth and 1 teaspoon salt to a boil. Add squash and boil until just cooked through. Remove squash to a bowl with a slotted spoon and mash with a fork, leaving some pieces in small chunks.
Pour mixture into a measuring cup and add water if needed to make 3 cups liquid.
Rinse out saucepan and set over medium heat. Melt butter in saucepan and stir in onion and cumin. Cook until onions are tender. Stir in rice and cook for 1-2 minutes. Pour in hot squash broth and bring to a simmer. Cover pan and simmer for 20 minutes.
Remove from heat and let rest for 10 minutes. Fluff with fork.
Butter individual ramekins with butter. Fill each ramekin with pumpkin rice.
To serve, turn upside down on plate and remove ramekin.
This recipe is wonderful with ’Jamaican Pork Tenderloin’, in this month’s Meats category.