Roasted Pumpkin with Shallots & Sage

From CSA members, Linda & Sonny

1 medium sugar pumpkin (about 4 pounds), Peeled (I cut off both ends, cut the pumpkin into slices and the peeled it with a potato peeler), seeded and cut into 2-inch chunks.
4 Shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
coarse salt and ground pepper
Directions: Preheat oven to 450 degrees. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets, season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 34 minutes, tossing once and rotating sheets halfway through.

Meal for the next day…
Rigatoni with Roasted Pumpkin & Goat Cheese

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