Categories: Sides

Ingredients

• 1 pumpkin
• 6 large shallots
• 6 clove garlic
• ⅓ c. extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. fresh oregano
• 1 tbsp. sliced
• 2 tsp. Kosher salt
• 1 tsp. coarse-ground pepper

Directions

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.

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