Roasted Pumpkin & Shallots

Name: Roasted Pumpkin & Shallots
Ingredients: 1 pumpkin, seeded and cut into 8 wedges; 6 large shallots, peeled and quartered; 6 cloves garlic, thinly sliced; 1/3 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon fresh oregano; 1 tablespoon sliced,fresh sage leaves; 2 teaspoons kosher salt; 1 teaspoon coarse-ground pepper

9 ingredients

1 steps

Ingredients

1 pumpkin, seeded and cut into 8 wedges
6 large shallots, peeled and quartered
6 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh oregano
1 tablespoon sliced,fresh sage leaves
2 teaspoons kosher salt
1 teaspoon coarse-ground pepper

Directions

1

* 1. Roast the pumpkin and shallots: Preheat oven to 425 degrees F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes. Serve immediately.