On Tuesday, October 21st at 7 pm Barbara Sheridan delighted her audience with a delicious recipe of Roasted Pumpkin with Shallots and Sage. For those who missed this demonstration, we have attached a copy of her recipe. Afterwards we had tea and some Pumpkin Bars for dessert.
Roasted Pumpkin With Shallots and Sage
1 medium sugar pumpkin (about 4 lbs.) peeled and seeded, cut into 2 inch chunks
4 shallots peeled and dquartered lenghtwise
3 tbs. olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
1. Preheat oven to 450F
2. Divide pumpkin, shallots, oil and sae between two large rimmed baking sheets.
3. Season with salt and pepper and toss.
4. Roast until the pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Per serving: 176 cal., 11.1 gram of fat, 4.1 gram of protein, 19.4 gram carbohydrate, 8.9 gram fiber
Serves 4
