Pumpkin has sort of always been foreign to me except in soups.
Roasted in this manner however, is my new favorite way to eat it.
I used mini pumpkins, but this can be adapted using regular pumpkin or even butternut squash.
Although my beautiful sage plant gives me fresh sage leaves all year long, I mostly associate sage with Autumn. The sage, chili, and garlic roast to a perfect flavor with the pumpkin, yielding a very tasty side dish.
Since I don’t often miss meat at a meal, I was wonderfully content to eat a main portion sized serving of this healthy and flavorsome vegetarian dish.
Don’t throw away the seeds, you can roast them and enjoy them to snack on.
3 cups peeled, de-seeded, and roughly cubed pumpkin
1 Tbsp chopped fresh sage leaves
4 cloves garlic, crushed
1/2 tsp crushed dried chili
3/4 tsp salt
1/4 tsp pepper
2-3 Tbsp olive oil
Preheat oven to 375F.
Toss together all the ingredients in a bowl until evenly dispersed.
Pour the contents into a rimmed baking sheet and distribute to form a single layer.
Bake for 50 minutes to 1 hour.
Pumpkin will be firm to the touch but will turn mushy to pressure.
Cool slightly before serving.