Roasted Pumpkin with Shallots and Sage
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.
- 1 medium sugar pumpkin (about 4 pounds), 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
Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.