Ingredients

1 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 fresh oregano

1 tablespoon sliced,fresh sage leaves

2 teaspoons kosher salt

1 teaspoon coarse-ground pepper

Preparation

    1. Roast the pumpkin and shallots: Preheat oven to 425 degrees 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.