Roasted Pumpkin and Sweet Potato Pilau |
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Prep Time: 10 Minutes Cook Time: 58 Minutes |
Ready In: 68 Minutes Servings: 6 |
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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! Ingredients:
2 cups peeled fresh pumpkin (about 12 ounces, cubed 1/2-inch) |
1 1/2 cups peeled sweet potatoes (about 1 medium, cubed 1/2-inch) |
cooking spray |
2 teaspoons olive oil |
1 cup diced onion (1 small) |
1/3 cup diced celery (about 1 rib) |
2 teaspoons minced garlic |
4 cups reduced-sodium fat-free chicken broth |
1 cup brown rice |
2 teaspoons chopped fresh sage |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
1 bay leaf |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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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