Autumn Roasted Pumpkin and Sweet Potato Pilaf
Celebrate the flavors of fall with this delightful Autumn Roasted Pumpkin and Sweet Potato Pilaf. This vibrant and aromatic dish combines sweet roasted pumpkin and sweet potatoes with hearty brown rice, creating a perfect balance of sweet and savory flavors. Enhanced with sautéed onions, celery, and garlic, this dish is not only a feast for the eyes but also a comforting side that pairs beautifully with any roasted meat or poultry. Its warm colors and rich textures make it an inviting addition to your autumn table, bringing the essence of the season into every bite. Whether served at Thanksgiving or as a cozy weekday dinner, this pilaf is sure to impress.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Fresh pumpkin
2 cups (peeled and cubed (about 12 ounces, 1/2-inch pieces))
Sweet potato
1 1/2 cups (peeled and cubed (about 1 medium, 1/2-inch pieces))
Cooking spray
as needed (for pan coating)
Olive oil
2 teaspoons (for sautéing)
Onion
1 cup (diced (about 1 small))
Celery
1/3 cup (diced (about 1 rib))
Garlic
2 teaspoons (minced)
Reduced-sodium fat-free chicken broth
4 cups (for cooking the rice)
Brown rice
1 cup (uncooked)
Fresh sage
2 teaspoons (chopped)
Fresh ground black pepper
1/2 teaspoon
Salt
1/4 teaspoon
Bay leaf
1
Instructions
1
Preheat your oven to 400°F (200°C).
2
On a jelly-roll pan, arrange the cubed pumpkin and sweet potatoes in a single layer, and coat them lightly with cooking spray. Roast in the oven for about 35 minutes, turning once halfway through, until tender and lightly browned. Set aside once done.
3
In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion, celery, and minced garlic to the pan. Sauté for about 3 minutes, or until the onion becomes translucent.
4
Pour in the reduced-sodium chicken broth and stir in the brown rice, chopped sage, black pepper, salt, and bay leaf. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for approximately 50 minutes, or until the rice is cooked through and most of the liquid has been absorbed.
5
Remove the saucepan from heat, discard the bay leaf, and fold in the roasted pumpkin and sweet potato gently. Serve warm as a delicious side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Roasted Pumpkin and Sweet Potato Pilaf?
It is a vibrant fall dish that combines roasted pumpkin and sweet potatoes with hearty brown rice, sautéed aromatics, and fresh sage.
How much fresh pumpkin is needed for this recipe?
You will need 2 cups of fresh pumpkin, which should be peeled and cubed into half-inch pieces (about 12 ounces).
What is the recommended oven temperature for roasting the vegetables?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long should I roast the pumpkin and sweet potatoes?
Roast the cubed vegetables for about 35 minutes, turning them once halfway through.
What type of rice is used in this pilaf?
The recipe calls for 1 cup of uncooked brown rice.
How long does the brown rice take to cook?
The rice should simmer for approximately 50 minutes, or until it is cooked through and most liquid is absorbed.
Can I make this dish vegetarian?
Yes, although the recipe calls for chicken broth, you can easily substitute it with vegetable broth to make it strictly vegetarian.
What aromatics are used in the sauté base?
The base consists of diced onion, celery, and minced garlic.
What herbs are used for seasoning?
The dish is seasoned with fresh chopped sage and a whole bay leaf.
How much chicken broth is required?
The recipe requires 4 cups of reduced-sodium fat-free chicken broth.
What size should the sweet potato cubes be?
The sweet potato should be peeled and cut into 1/2-inch cubes.
Do I need to peel the pumpkin before roasting?
Yes, the pumpkin should be peeled and cubed before being placed in the oven.
What oil should I use for sautéing the vegetables?
Use 2 teaspoons of olive oil for sautéing the onion, celery, and garlic.
How much onion is used in the recipe?
The recipe calls for 1 cup of diced onion, which is approximately one small onion.
When do I add the roasted pumpkin and sweet potato to the rice?
Fold the roasted vegetables in gently after the rice has finished simmering and the bay leaf has been removed.
Should the bay leaf be eaten?
No, you should remove and discard the bay leaf from the saucepan before serving.
How many cups of sweet potato are used?
The recipe uses 1 and 1/2 cups of peeled and cubed sweet potato.
What type of pan is best for roasting the vegetables?
A jelly-roll pan is recommended for arranging the vegetables in a single layer.
How long should I sauté the onion and celery?
Sauté the onion and celery for about 3 minutes until the onion becomes translucent.
Is this recipe suitable for Thanksgiving?
Yes, its warm colors and autumn flavors make it a perfect side dish for holiday meals like Thanksgiving.
What is the seasoning for the rice mixture?
The rice is seasoned with 2 teaspoons of fresh chopped sage, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
Can I use cooking spray instead of oil for the vegetables?
The recipe suggests coating the roasting vegetables lightly with cooking spray and using olive oil specifically for the sautéing step.
Is this dish served warm or cold?
This pilaf is best served warm as a delicious side dish.
How many ribs of celery are needed?
You will need approximately 1/3 cup of diced celery, which is about 1 rib.
What is the texture of the roasted vegetables?
The roasted pumpkin and sweet potatoes should be tender and lightly browned.
How much garlic is included in the recipe?
The recipe specifies 2 teaspoons of minced garlic.
What heat level should the rice be simmered at?
After bringing the mixture to a boil, reduce the heat to low and cover the pan to simmer.
Can I use canned pumpkin for this recipe?
No, this recipe specifically requires fresh cubed pumpkin for roasting.
What does the sage add to the dish?
Fresh sage provides an earthy, aromatic flavor that complements the sweetness of the pumpkin and potato.
What should I do halfway through the roasting process?
Turn the cubed pumpkin and sweet potatoes once to ensure they brown and cook evenly.