Roasted pumpkin and sweet potato pilaf

[Guest guest]

Roasted pumpkin and sweet potato pilaf

Feel free to sub any other winter squash for the pumpkin! It is good

either way!

 

2 C (1/2 inch) cubed peeled fresh pumpkin (any winter squash)

1 1/2 C cubed (1/2 inch) peeled sweet potato (about 1 med)

1 C diced onion

1 stalk diced celery

2 teaspoons minced garlic

4 C low-sodium veggie broth/stock/water

1 C brown rice

2 teaspoons chopped fresh sage

1/2 tsp fresh ground black pepper

1/4 tsp salt

1 bay leaf

 

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 veggies just begin to brown, stirring half way through. Remove

from oven and set aside.

 

Heat a large sauce pan over med-high heat, coat in cooking spray or

use a little water. Add onion, celery, and garlic, saute 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 absorbed.

Remove from heat, discard bay leaf. Add pumpkin mixture, stir to combine.

 

Enjoy!

Courtney