I use this recipe by Martha Stewart but without the sage (mainly because I always forget about it). I use a very fine herbal salt as my main spice and a bit of black pepper and mix them with pumpkin and oil in a bowl before putting them on the sheet with the shallots. Also, half an hour in the oven is enough. The pasta I use are tortiglioni, I just think they are the best choice for the dish. Plus, I serve it with feta.
Edit: I wrote the recipe down here just in case Martha Stewart’s site deletes it some day.
Serves 2-3 (for single evenings I usually use half of the ingredience below)
- 1 medium pumpkin (I use hokkaido)
- 1 bunch of shallots
- vegetable oil, about 4 tbs
- sage leaves if you have some
- salt and pepper
Preheat oven to 230°C/450°F, cut up the pumpkin, scrape out the seeds and dice it (should fit on a fork nicely). Cut the shallots to your liking (lengthwise or beadthwise). Mix the pumpkin dice with oil and spices and put everything on a baking sheet (or a tin, that’s fine, too). Lay it out evenly.
Bake for about half an hour.
This dish can also be served cold and is great for bentō.
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I hope you’re having a great time, and I’m really sorry that I don’t post too often at the moment, I’m just so busy.