Roasted Pumpkin with Shallots and Sage

Since the cake was a bust I decided to try something else. Something more seasonal. Something that surprisingly tastes sensational. I had really expected to not like this dish, but tried it anyway, because I force myself to try new things every now and again. (I'm a really picky eater and it's a major mental process for me to try new foods) This was absolutely delightful and perfect for the season... and it wasn't really pumpkiny at all. (In case you were worried about that, because I was) The only drawback to this, is that you must peel a pumpkin. If you've never done that... look out, it took me a half hour just to do that. (I have a thing about not wanting to slice my fingers off... so I'm kinda slow)

This would be perfect for a Thanksgiving sidedish.

Definitely being served at my table.

Roasted Pumpkin with Shallots and Sage

Ingredients:

1 medium pie pumpkin peeled and cut into chunks

4 shallots peeled and quartered

3 tablespoons olive oil

1/4 cup fresh sage (this is a must, the fresh sage really compliments the pumpkin)

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. (I put it all together on one sheet and it worked just fine. I also use coarse kosher salt to season and it really brought out the flavors!)

Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

I got this recipe from the Martha Stewart food magazine and here is the recipe online along with other helpful hints about sugar (pie) pumpkins ( I know I know, please don't make too much fun of me....)