Cassie’s Ruminations

Roasted Pumpkin with Shallot and Sage

This recipe is modified a bit from Everyday Food. I roasted it at 300 degrees F for about 2 hours so I could do it at the same time as the last bit of the brisket. This was just okay. I’m going to try pureeing the leftovers into soup to see if that helps improve it, otherwise, I don’t think I’ll bother trying this again. Oh well. Can’t win ’em all.

Roasted Pumpkin with Shallot and Sage
Serves 4

1 medium sugar pumpkin, about 4 lb
1 large shallot, finely chopped
1 tbsp olive oil
1/8 cup sage leaves, chopped

Preheat oven to 450 degrees F.

Cut the ends off of the pumpkin and peel it. Cut in half longitudinally and scoop out the seeds and pulp in the center. Cut the squash into 1/2 inch chunks and toss with the shallot, oil, and sage leaves. Spread the squash out in a single layer on a rimmed baking sheet. Roast for 1 hour or until fork tender. Serve warm.