With Thanksgiving just around the corner, we invited Julie Myers of Thyme To Go to join WindsorEats and Arms Bumanlag on CTV Windsor tonight to create a great holiday meal on live television.  Julie wanted to show us a way to use something traditional (pumpkin) in a non-traditional way:

Pumpkin Sage Rice with Sausage

  • 2 Cups Cooked Rice
  • 2 Cups Roasted Cubed Pumpkin
  • 2 Italian Mild Sausages
  • ¼ Cup 35% Cream
  • 1 Onion Small Diced
  • 2 Stalks celery
  • 3 Cloves Garlic Minced
  • 1 cup Fresh Spinach
  • ½ tsp Nutmeg
  • 2 Springs fresh Sage
  • 1 Tbsp Oil any of hot heat cooking oil
  • Salt & Pepper to Taste

For the Rice:

  • Heat oil in a large pan, and sauté onions, garlic and celery until translucent, about 5 minutes.
  • Take Sausage out of casing, brown the sausage in with the onions, and then toss in the sage.
  • Add Cooked Rice, Pumpkin, Nutmeg, and Cream. Toss all together to combine.
  • Add Spinach just before serving, season to taste & serve.
  • If preparing ahead, transfer mixture to a large baking dish and cover with tin foil and refrigerate. Then simply bake until golden brown on top and center is hot, about 30 minutes @ 325F.