Roasted Pumpkin and Sweet Potato Pilau

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!

• Ready In: 1 hr 18 mins
• Serves: 6

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.