A savory pumpkin side dish to accompany any meal, lunch or dinner. Use the small pie pumpkins for ultimate flavor and texture. Save those seeds to roast for an added treat for the rest of the week.

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Recipe Summary

prep:
15 mins
cook:
52 mins
total:
1 hr 7 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

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  • Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

  • Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

  • Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.

Nutrition Facts

368 calories; protein 7.7g; carbohydrates 49.9g; fat 15.2g; cholesterol 18.1mg; sodium 1301.9mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
10/21/2019
Excellent! My family loved this. Thank you for the recipe. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2020
I made this for the 2nd time tonight with a few changes. I used butternut squash instead of pumpkin, organic vegetable broth, added big garlic cloves to squash to roast and omitted salt. It is a favorite!! Read More
(1)
Rating: 4 stars
10/18/2020
Made this yesterday for a friend's birthday. Really good! I think I would have wanted the grain not as firm but I cooked it as long as it said. maybe cook it a bit longer? Super savory. We paired it with a steak a friend made that was a bit salty and they were a fantastic pairing! Read More
(1)
Rating: 5 stars
10/17/2020
Made this for vegetarian wife and I. Swapped chicken broth for vegetable broth and it was wonderful! Read More
(1)
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Rating: 5 stars
10/21/2019
Excellent! My family loved this. Thank you for the recipe. Read More
Rating: 5 stars
10/09/2020
This was fantastic! I can see this being a new fall favorite. My husband and two picky eater children each went back for seconds. The recipe is great as is. I had fresh sage so used that instead of dried and added a bit of fresh ground nutmeg. Sublime dish! Thank you! Read More
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