Roasted Pumpkin and Sweet Potato Pilau

Name: Roasted Pumpkin and Sweet Potato Pilau
Prep time: 10 min
Cook time: 1 h 8 min
Total time: 1 h 18 min
Yield: 6 serving(s)
Ingredients: 473.18 ml peeled fresh pumpkin (about 12 ounces, cubed 1/2-inch); 354.88 ml peeled sweet potatoes (about 1 medium, cubed 1/2-inch); cooking spray; 9.85 ml olive oil; 236.59 ml diced onion (1 small); 78.78 ml diced celery (about 1 rib); 9.85 ml minced garlic; 946.36 ml reduced-sodium fat-free chicken broth; 236.59 ml brown rice; 9.85 ml chopped fresh sage; 2.46 ml fresh ground black pepper; 1.23 ml salt; 1 bay leaf

Submitted by Chef PotPie

"The picture of this in Cooking Light made my mouth water. I'm in the mood for squash of all kinds! This sounds wonderful as a side to just about any meat I can think of. Welcome, Autumn!"

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photo by Stardustannie

Ready In:: 1hr 18mins
Ingredients:: 13
Serves:: 6

ingredients

473.18 ml peeled fresh pumpkin (about 12 ounces, cubed 1/2-inch)
354.88 ml peeled sweet potatoes (about 1 medium, cubed 1/2-inch)
cooking spray
9.85 ml olive oil
236.59 ml diced onion (1 small)
78.78 ml diced celery (about 1 rib)
9.85 ml minced garlic
946.36 ml reduced-sodium fat-free chicken broth
236.59 ml brown rice
9.85 ml chopped fresh sage
2.46 ml fresh ground black pepper
1.23 ml salt
1 bay leaf

directions

Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.

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Reviews

Yummo!! This was just so tasty!! I had to use white rice as that is what I had on hand (next time I'll do brown) so I reduced the stock to 2 cups and reduced the cooking time accordingly. Thanks for sharing! :)

Stardustannie

RECIPE SUBMITTED BY

Chef PotPie

Southworth, Washington

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)

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