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Roasted Pumpkin with Shallots and Sage

Yield
Servings
Prep time
45 mins
Courses
Side dishes | Vegetables
Special Diets
Vegan | Vegetarian | Healthy
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Corn-free | Egg-free | Soy-free
Source

Adapted from www.marthastewart.com

Description

Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.

Ingredients

1 pie pumpkin (medium, about 4 lbs, peeled, seeded, and cut into 2" chunks)
4 shallots (peeled and quartered lengthwise)
3 Tolive oil
1⁄4 csage leaves (fresh)
  salt
  pepper

Instructions

Preheat the oven to 450˚F.

Place the pumpkin and shallots in a large mixing bowl. Add the olive oil and sage, sprinkle with salt and pepper, and toss to combine. Tranfer to two large rimmed baking sheets.

Roast until tender, 30-35 minutes, stirring once and rotating the baking sheets halfway throught the cooking time.

Serve hot.