Roasted Pumpkin with Wild Rice

Despite being a longtime fan of sweet pumpkin dishes such as pumpkin pie or pumpkin bread, this is the first savory pumpkin recipe I have created. I found pumpkin to be hearty and delicious in this context.

For the pumpkin:
1 small sugar pie pumpkin, peeled and cut in 3/4″ cubes
4 Tbs olive oil
4 sage leaves, minced
1 clove garlic, minced
1/4 cup vegetable broth
1/2 cup walnuts, chopped
1/4 cup dried cranberries
2 Tbs parsley, minced
salt and pepper to taste

For the rice:
1.5 cups vegetable broth
2 cups water
1 cup wild rice, washed
2 Tbs olive oil
1 shallot, finely chopped
2 Tbs red bell pepper, chopped
1 small celery stalk, chopped
salt and pepper

1. Preheat oven to 400°F. Line a cookie sheet with a piece of parchment paper. Toss pumpkin with 2 Tbs olive oil, sage, garlic, salt and pepper. Spread in a single layer on parchment. Roast for 40 minutes, occasionally stirring.

2. Bring veggie broth and water to a boil. Stir in wild rice and return to a boil. Reduce to a simmer and cook until rice reaches desired tenderness, around 40 minutes. Drain excess liquid.

3. Bring a frying pan to medium heat. Toast walnuts in pan for about 3 minutes until fragrant. Remove walnuts from pan. Sauté shallot, onion and pepper in 2 Tbs olive oil. Stir sautéed vegetables into rice.

4. Sauté roasted pumpkin briefly in remaining 2 Tbs of olive oil. Add walnuts and cranberries. Add vegetable broth and simmer a few minutes until sauce thickens slightly. Remove from heat and stir in parsley. Serve pumpkin over rice.


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