Roasted Pumpkin With Shallots Recipes

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ROASTED PUMPKIN WITH SHALLOTS AND SAGE



Roasted Pumpkin with Shallots and Sage image

Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

1 medium sugar pumpkin (about 4 pounds), peeled, 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

Steps:

  • 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 35 minutes, tossing once and rotating sheets halfway through.

Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g

ROASTED SHALLOTS



Roasted Shallots image

I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)

Provided by Elmotoo

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb shallot
olive oil
2 tablespoons balsamic vinegar
kosher salt
fresh ground black pepper
6 fresh thyme sprigs

Steps:

  • Preheat the oven to 400ºF.
  • Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
  • Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
  • Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9

ROASTED PUMPKIN WITH SHALLOTS



ROASTED PUMPKIN WITH SHALLOTS image

Categories     Vegetable

Yield 8 People

Number Of Ingredients 9

1 3-pound pumpkin, seeded and cut into 8 wedges
6 large shallots, peeled and quartered
6 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon sliced fresh sage leaves
2 teaspoons kosher salt
1 teaspoon coarse-ground pepper

Steps:

  • Roast the pumpkin and shallots: Preheat oven to 425°F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender-about 60 minutes. Serve immediately.

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