Roasted Pumpkin and Sweet Potato Pilaf

Ingredients

2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)

1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)

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 fat-free, less-sodium chicken broth

1 cup brown rice

2 teaspoons chopped fresh sage

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 bay leaf

Preparation

Preheat oven to 400°.
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. Serve with your favorite dish and Enjoy!