Thanksgiving Dressing (original recipe)

2 lb pumpkin, peeled and diced
16oz bag wild rice
4 cups vegetable broth
2 Tbs olive oil
1 leek, white and light green parts chopped
1 pkg fresh sage, chopped
2 portabello caps, chopped
2 cups walnuts, toasted

1) Preheat oven to 400F. On a rimmed baking sheet, toss pumpkin with 1 Tbs olive oil. Roast in oven for 45-50 minutes, until browned and tender.
2) Meanwhile, combine wild rice and vegetable broth in a dutch oven. Heat on the stovetop over medium-high heat, until boiling. Reduce heat to medium-low, cover and cook for 45-50 minutes (until broth is fully absorbed).
3) Once the pumpkin and wild rice has been cooking for 30 minutes, bring out a saute pan. Combine 1 Tbs olive oil, leeks, mushrooms and sage. Heat over medium-high heat for 8-10 minutes, until most of the water from the mushrooms has evaporated.
4) Toss all the ingredients together in a large bowl, serve warm.

Review: Ha! I made an original recipe, just from the top of my head. Thank goodness it turned out so wonderfully delicious, or I'd have nothing to eat for the holiday. This made a tremendous amount of food, so there's plenty for me and some to share.