Roasted Pumpkin with Shallots and Sage
Created by Sue on May 20, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #9646
Ingredients
- 1 whole medium pumpkin (4 pound whole sugar pumpkin, peeled, seeded, and cut into 2-inch chunks)
- 4 shallots (peeled and quartered lengthwise)
- 3 tablespoons olive oil
- 1/4 cup fresh sage leaves
- Coarse salt and ground pepper
How to Make
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Step 1: Preheat oven to 450F.
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Step 2: Place cubed pumpkin, shallots, and sage in a mixing bowl and toss with the oil. Then season with S&P and toss again.
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Step 3: Spread the pumpkin out in a single layer on a baking sheet, giving it plenty of room (2 baking sheets is recommended); I like to line my baking sheets with nonstick foil to make turning the pumpkin easier.
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Step 4: Roast it about 30-35 minutes, turning the pumkpin pieces over after about 15 minutes; it is also a good idea to switch the positions of the two baking sheets to allow it to roast evenly.
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Step 5: Continue roasting until the pumpkin darkens and caramelizes but is not burnt; this may take a few more or less minutes depending on your oven.
Nutritional Facts
- Serving Size: 1 (50.9 g)
- Calories 229.4
- Total Fat - 10.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 9.3 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 5.4 g
- Sugars - 5.8 g
- Protein - 4.6 g
- Calcium - 35.7 mg
- Iron - 1.6 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg