Roasted Pumpkin And Sweet Potato Pilau

• 2 cups fresh pumpkin (1/2 inch cubes)
• 1 1/2 cups sweet potatoes (peeled and cubed. about 1 medium)
• cooking spray
• 2 teaspoons olive oil
• 1 cup onion, diced
• 1/3 cup celery, diced
• 2 teaspoons garlic, minced
• 4 cups reduced-sodium fat-free chicken broth
• 1 cup brown rice
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 bay leaf

1. Preheat oven to 400u0b0F.
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 veggies just begin to brown. Stir 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; saute 3 minutes. Add broth and remaining ingredients to onion mixture, stirring to mix. Bring to a boil. Cover, reduce heat and simmer 50 minutes until rice is done and liquid absorbed. Remove from heat, discard bay leaf. Add pumpkin mixture stir gently to combine.

fresh pumpkin, sweet potatoes, cooking spray, olive oil, onion, celery, garlic, chicken broth, brown rice, fresh sage, ground black pepper, salt, bay leaf

Taken from www.food.com/recipe/roasted-pumpkin-and-sweet-potato-pilau-257168 (may not work)