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 Hoekstra2 years ago

Thank you Katie, for Sharing this!

Elena T.
Elena Poensgen2 years ago

Thank you :)

Jennifer C.
Past Member 2 years ago


A F.
A F.2 years ago


Connie O.
ConnieAway O.2 years ago

sounds good...ty

Caili W.
Andrea W.2 years ago

Sounds delicious. Thank you for sharing!

Elena T.
Elena Poensgen2 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 S.2 years ago

Great idea! Savory pumpkin sounds delicious and so healthful!

JL A.2 years ago