Sunday, September 28, 2008

Pumpkin with Shallots

Oh, the new year is almost up us. I love this time of year because it allows serious time to slow down and reflect.

As you think about what to add to the festive eating you will be doing, here is a delish recipe for you. It is not a typical recipe for Rosh Hashanah, but it will add some nice depth to your menu.

I have mentioned time and time again that I am a huge fan of pumpkin.I found a great recipe in the new issue of Everyday Food for pumpkin and shallots. It will be a yummy side dish with your fish or meaty dish for the holiday.

Shana tova,
"Luscious Lifestyle Diva"

Roasted Pumpkin and Shallots

1 Medium sugar pumpkin (about 4 pounds) peeled, seeded, and cut into 2-inch
4 shallots, peeled and quarted
3 tablespoons olive oil
1/4 cup fresh sage leaves
kosher salt and ground pepper

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, 30-35 minutes, tossing once and
rotating sheets halfway through

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