Spork and Knife

Saturday I decided it was time to practice dishes for this year’s Thanksgiving dinner.  Looking for something different, I flipped through the pages of Cooking Light’s October issue when something caught my eye.  Now a lot of things have the ability to catch my eye.  Some may say I have a “shiny things” mentality when looking through recipe books.  Every thing looks good.  It goes something like, “oooohhh mashed potatoes, oh no-hazelnut gnocchi with sage glaze, oh-oh-oh roasted butternut squash ravioli.” 

There was something about the Roasted Pumpkin and Sweet Potato Pilau that jumped off of the magazine’s page and said, “make me”, so I obliged.  The recipe called for brown rice with a note that substituting in Bulgar wheat would add more fiber and since I was feeling overly healthy, I opted for the switch.

The dish was a hit.  The pumpkin and sweet potato contrasted the earthy flavors of sage and bulgar wheat, and while I had planned on leftovers for sunday the friends standing in as my sampling guinea pigs decided to polish everything off. 

Go here for the Cooking Light recipe.  The article suggests serving it with pork chops, I served it beside a roasted chicken with lemon, but turkey would make an excellent pairing as well.