Baked pumpkin with shallots and sage

4 servings

60 minutes

Baked pumpkin with shallots and sage is an exquisite dish of Spanish cuisine where the simplicity of ingredients combines with rich flavors. The pumpkin, roasted to tender caramelization, takes on a sweet taste while the shallot adds a savory depth. Oven-roasted sage leaves release their vibrant aroma and slight bitterness, creating a perfect balance. This dish complements meat and fish dishes beautifully or can stand alone as a vegetarian delight. Historically, pumpkin was widely used in Mediterranean cuisine, and sage was considered a healing herb that adds distinct expressiveness to food. Roasted vegetables fill the home with a cozy aroma, making every meal a true gastronomic pleasure.

Energy value per serving

• Calories: 298.1
• Proteins: 7.4g
• Fats: 16.5g
• Carbohydrates: 43.8g

Ingredients

• Pumpkin: 2 kg
• Shallots: 4 pc
• Olive oil: 3 tbsp
• Sage leaves: 0.3 glass
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Preheat the oven to 230 degrees.

2. Peel the pumpkin and seeds and cut into small pieces. Clean the shallot and cut it lengthwise into 4 parts.

   Required ingredients:

   • Pumpkin: 2 kg
   • Shallots: 4 pieces

3. Spread pumpkin, shallots, and sage leaves on 2 trays. Drizzle with olive oil and mix. Season with salt and pepper.

   Required ingredients:

   • Pumpkin: 2 kg
   • Shallots: 4 pieces
   • Sage leaves: 0.3 glass
   • Olive oil: 3 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

4. Bake until soft for 30–35 minutes, stirring occasionally.