Roasted Pumpkin and Sweet Potato Pilau

  • ggkienle Posted: 10/13/09
    Worthy of a Special Occasion

    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.

  • oldruth Posted: 11/30/10
    Worthy of a Special Occasion

    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.

  • JaimeInAstoria Posted: 01/14/11
    Worthy of a Special Occasion

    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!

  • desireelc Posted: 10/24/11
    Worthy of a Special Occasion

    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!!!

  • avsjen Posted: 10/06/11
    Worthy of a Special Occasion

    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.

  • DcooksinCA Posted: 10/17/12
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light