Pumpkin Roasted with Georgia Pecans & Sage Recipe
Pumpkin Roasted with Georgia Pecans & Sage
Flavors of the Old South
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Courtesy of Chef Scott Peacock, Watershed Restaurant, Decatur, Ga.

Any variety of winter squash, such as acorn or butternut, can be substituted for the pumpkin in this autumn-inspired dish.

For 8 servings

- 1 medium cooking pumpkin (2 kilos / 4 pounds)
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 tablespoons extra-virgin olive oil or melted butter
- 125 g / 1-1/4 cups Georgia pecan halves
- 3 large cloves garlic
- 60 ml / 1/4 cup fresh sage leaves

  1. Heat oven to 200°C / 400°F.
  2. Peel, seed the pumpkin and cut in 1-inch cubes ; put on rimmed baking sheet.
  3. Sprinkle with salt and pepper, drizzle with oil and toss to coat. Arrange in a single layer.
  4. Bake 20 minutes or until edges just begin to color and pieces become tender.
  5. Shake pan gently to test for pumpkin sticking; release any pieces with a flat spatula.
  6. Sprinkle the pecans, garlic, and sage leaves over pumpkin and toss gently. Roast 7 minutes longer and serve.

Serve with a roast poultry.

Nutritional Values per serving

Calories: 208; protein: 2g ; carbs: 12g ; saturated fat: 1g ; monounsaturated fat: 12g ; polyunsaturated fat: 3g ; cholesterol: 0mg ; fiber: 4g ; sodium: 135mg.

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