Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
|1||pie pumpkin (medium, about 4 lbs, peeled, seeded, and cut into 2" chunks)|
|4||shallots (peeled and quartered lengthwise)|
|3 T||olive oil|
|1⁄4 c||sage leaves (fresh)|
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.