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.
I should have paid attention to the comment about it being soupy. Next time, I'll use 2 1/2c. of stock or water. I used an orange Hubbard squash and a sweet potato.
The recipe is written incorrectly. Start the rice first thing: saute the onion and garlic, add it to the rice and get it cooking. THEN do the squash. I subbed a leek for the onion and used half turkey stock and half water. It's good, but it needs more spice. I might also add some toasted nuts. We ate it with grilled chicken and steamed Brussels sprouts. I would use it for a vegetarian main dish if I can boost the flavor.
I used sweet potatoes only; it was just a bit simpler. Plus I used rosemary, sage, and thyme as another reviewer mentioned. My addition: dried cranberries at the end. It added a little zing! Brought this for a company potluck and people enjoyed it.
This was delicious! My only modifications:
1. I baked the vegetables w/ olive oil
2. I took another rater's advice and started the rice first, then baked the squash & potatoes - I sauteed the onion and garlic, fried the rice a bit, then added the liquid.
3. I substituted dried thyme and rosemary for the sage (didn't have any)
4. eliminated the celery
Very good recipe - tastes creamy w/out any cream!
My husband and I both loved this recipe. However, I am not sure that going through all the work of doing the pumpkin is worth it. The sweet potatoes has more flavor anyway. Also, I added 3 cups of broth as I thought 4 sounded a bit soupy and there was plenty of liquid. I also brushed the sweet potatoes with real maple syrup the last few minutes of roasting. Will definitely serve this again and again.
Delicious! I followed the advice of others and started the rice first and used only 3 cups broth. I added a little olive oil to the pumpkin and sweet potatoes and roasted them on parchment instead of using cooking spray. The potato and pumpkin slid right off the paper and into the rice without losing shape. I was very happy to find a fabulous recipe for pumpkin that was savory instead of sweet.
I made this last night and it was outstanding. I had just made a batch of homemade chicken broth by slow cooking a chicken in rosemary, garlic and lemon. I used 3 cups of that as the broth (I followed the other readers' advice on lowering the broth to 3 cups and was very happy I did), and began by cooking the rice. While the rice simmered, I roasted the sweet potato and the pumpkin. It came out absolutely fantastic, a great way to take advantage of the fall produce!!!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.