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Roasted Pumpkin with Sage and Shallots (Recipe)

Roasted Pumpkin with Sage and Shallots (Recipe)


You can use fresh rosemary, oregano or thyme (or a combination of these) in lieu of fresh sage.

Roasted Pumpkin with Sage and Shallots


  • 1 Medium Sugar Pumpkin
  • 4 Shallots, peeled and quartered lengthwise
  • 1/4 Cup fresh sage leaves
  • Olive oil
  • Coarse salt and freshly ground pepper

1. Preheat the oven to 450 degrees. Remove the top and bottom of the pumpkin.Peel skin off with a vegetable peeler. Remove seeds and stringy gunk in the center of the pumpkin, then cut into 2-inch chunks.
2. Evenly divide pumpkin, shallots and sage between to large, rimmed baking sheets. Drizzle about 1 1/2 tablespoon of olive oil over each baking sheet, and season with salt and pepper to taste. Toss to coat.
3. Roast for 30-35 minutes, or until the pumpkin is tender. Remove baking sheets having through roasting to toss, rotating the position of each sheet. Serve immediately.

Recipe Credit: Martha Stewart.

More Recipes:
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Apple-Rhubarb Crisp
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Read more: All recipes, Eating for Health, Food, Side Dishes, Vegan, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
4:05AM PST on Nov 8, 2013

Thank you Katie, for Sharing this!

1:55AM PST on Nov 8, 2013

Thank you :)

6:04AM PST on Nov 4, 2013


4:31PM PDT on Nov 2, 2013


11:36AM PDT on Nov 2, 2013

sounds good...ty

1:00PM PDT on Oct 31, 2013

Sounds delicious. Thank you for sharing!

2:28AM PDT on Oct 31, 2013

Thank you :)

11:51PM PDT on Oct 30, 2013

ooooh.....that sounds really good and I have sage from my garden. Will try it,....thanks.

6:22PM PDT on Oct 30, 2013

Great idea! Savory pumpkin sounds delicious and so healthful!

4:33PM PDT on Oct 30, 2013


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