Recipe 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!
Top Review by Stardustannie
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! :)
- 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)
- 78.07 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 See How It's Made
- 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.