Roasted Pumpkin With Shallots Food
ROASTED PUMPKIN WITH SHALLOTS AND SAGE
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
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 PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
PUMPKIN AND PLANTAIN MASH
Beautiful and simple to prepare, this blend of pumpkin and plantain is perfectly flavored with roasted garlic and caramelized shallots.-Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the pumpkin, plantain and garlic in a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until tender., Meanwhile, in a large skillet over medium heat, cook shallots in oil until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and chili powder; cook and stir for 6-8 minutes or until shallots are golden brown., Squeeze softened garlic into a large saucepan; add broth and bring to a boil. Remove from the heat; add pumpkin and plantain. Mash with butter and remaining salt and pepper. Top with shallots.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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