This recipe was just thrown together in order to take advantage of a sugar pumpkin we picked up on a farm in north Georgia. It’s super easy and I think it turned out to be delicious, but feel free to be creative as you wish.
Pilaf Ingredients:
3 C cooked rice pilaf (we used the packaged kind)
1 TBSP sliced almonds
1 C roasted sugar pumpkin, chopped (you may substitute with squash)
3 scallions, chopped
1 sweet or tart apple, chopped
1/4 C dried cranberries
olive oil for drizzling
Dressing:
1/3 C Vegenaise
1TBSP mustard
1TBSP (or to taste) agave nectar
salt & pepper to taste
Directions:
Cut the sugar pumpkin in half and clean out the seeds. Drizzle olive oil on pumpkin and sprinkle with salt and pepper. Roast cut-side up on baking sheet at 375 degrees until tender. Dice pumpkin by sliding a knife between skin and the flesh, then make crosshatches and flip skin inside out to release pumpkin. Cook rice pilaf according to package directions. Combine all pilaf ingredients except almonds.
In a separate bowl combine all dressing ingredients and combine with pilaf. Sprinkle with almonds.
Enjoy!
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