Roasted Pumpkin with Shallots and Sage

1 medium sugar pumpkin, peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
kosher salt and ground black pepper

Preheat oven to 450F 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.
http://bakedchicago.typepad.com

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