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