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:
Persimmon-Cranberry Sauce (Recipe)
Apple-Rhubarb Crisp
Pumpkin Mulled Wine


Fred Hoekstra
Fred Hoekstra3 years ago

Thank you Katie, for Sharing this!

Elena T.
Elena Poensgen3 years ago

Thank you :)

Jennifer C.
Past Member 3 years ago


A F.
Athena F3 years ago


Connie O.
Connie O3 years ago

sounds good...ty

Caili W.
A. Cailia W3 years ago

Sounds delicious. Thank you for sharing!

Elena T.
Elena Poensgen3 years ago

Thank you :)

Karen Chestney

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

Jacqueline S.
Jacqueline S3 years ago

Great idea! Savory pumpkin sounds delicious and so healthful!

JL A3 years ago