Roasted Pumpkin with Shallots and Sage

Serving size:
 4 Servings


    • 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)
    • salt
    • pepper
45 minutes
Ready in
45 minutes


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


Adapted from


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.


Special Diets: 

Food Allergies: