Roasted Pumpkin with Shallots & Sage

This recipe was delicious!

1 medium pie pumpkins (also called sugar pumpkin) (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
I used two small pie pumpkins. Wash the outside of the pumpkin and then slice in half.
Use a spoon to scrap the seeds into a bowl.
Keep the seeds and roast them later.
Using a vegetable peeler to peel the skin off.
Cut into chunks and place in a large mixing bowl.
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves chopped
Ground pepper

Preheat oven to 450 degrees. Place pumpkin, shallots, oil, and sage in a big mixing bowl and season with pepper. Toss to coat.

Place ingredients on a large baking sheet. 
Make sure to spread out the pumpkin in one layer.

Roast until pumpkin is tender, 30 to 35 minutes, tossing once halfway through.
After 15 minutes in the oven.

                                                                                      Shannon RD
This recipe is from Martha Stewart


  1. Thanks for posting Shannon. I love the photos you post and will definitely try this recipe!

    1. Hi Kim,

      Thanks for the comment. I hope you enjoy this recipe as much as my family did!

      Happy Thanksgiving!
      Shannon RD


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