Baked Pumpkin with Red Onion and Sage

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We’ve hung up our fake spider webs and bats, and the fresh pie pumpkins we ordered are in.  Can you tell we’re ready for Halloween?

Speaking of fresh pumpkins, have you tried cooking with them yet? Remember, fresh pumpkins aren’t only for Jack-O-Lanterns and pie.  If you’re feeling intimidated by cutting open a whole, fresh pumpkin, don’t be. It’s really not even as hard as carving a Jack-O-Lantern because it doesn’t have to be pretty and perfect. Plus, when you use fresh pumpkin, you get to roast the seeds that you dig out to top salads or as a great snack.

The recipe we have for you today is a savory one that is ideal for hearty cravings you start to get in the fall.  Most of the work comes from cutting the pumpkin,  then waiting for it to cook, but the result is very satisfying. Here’s what you’ll need to do.

Ingredients

  • 1 small pumpkin, about 2-3 lb, peeled, seeded and cubed
  • 2 red onions, sliced into wedges
  • 4 garlic cloves, diced
  • 3 tbsp. chopped fresh sage
  • 2 tbsp. extra virgin olive oil
  • 1-2 tbsp. salt, to taste
  • 1/2 tsp. pepper

Directions

  1. While the oven is preheating to 425 degrees, line a baking pan with foil. Put the pumpkin, onion, and garlic in a large mixing bowl, leaving enough room to move the ingredients around without pieces falling out.
  2. Drizzle the oil over the ingredients and sprinkle the seasoning over everything.  Toss it and stir it to distribute the oil and seasonings evenly. Lay the pumpkin mixture on the lined baking pan.
  3. Cover the baking pan with another sheet of foil and bake covered for 30 minutes. At this point, remove the foil on top and bake uncovered for another 5 minutes until the pumpkin is tender and starts to brown. This recipe is best served nice and hot.

http://www.yummly.com/recipe/Baked-Pumpkin-With-Red-Onion-And-Sage-421654?columns=4&position=36%2F42

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This entry was published on October 21, 2014 at 6:15 pm. It’s filed under Healthy eating, Recipes, Wellness and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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