I love feel good comfort food, so this pumpkin and sweet potatoes recipe is always good.
Pumpkin is a year round favorite in my home. I like pumpkin pie, but actually prefer savory pumpkin dishes that I can eat for lunch or dinner.
You can use fresh pumpkin puree, if you have it. If not, canned is great.
I make this pumpkin and sweet potato dish or a variation of it regularly. It’s good to eat as soon as it’s ready, but tastes just as delicious as left overs the following day.
We enjoyed it with brown rice tonight, but you could also serve it with another type or rice or grain.
Pumpkin and Sweet Potatoes Recipe
8 cups Cooked Brown Rice
Salt to taste
Optional: Garnish with chopped green onions or chives
Heat olive oil in skillet. Add sweet potatoes, onion and garlic. Saute for 7-10 minutes until tender and lightly browned.
Add pumpkin and milk. Stir and simmer on low heat for 3-5 minutes, stirring occasionally.
Serve with rice.
Check out my other vegetarian recipes, so you can get more kitchen inspiration.