Roasted Pumpkin with Shallots and Sage - Pete Evans - Lets Cook That Book

Ingredients

• animal fat*, for greasing
• 1 kg kent pumpkin, peeled and cut into 3 cm pieces
• 8 French shallots, halved
• 15 garlic cloves, peeled
• 80 ml (1 3 cup) Garlic Confit oil (page 318) or melted coconut oil or good-quality animal fat*
• 3 teaspoons ras el hanout* or ground cumin
• sea salt and freshly ground black pepper
• 200 ml Chicken or Beef Bone Broth (page 312 or 310) or vegetable stock
• 1 handful of sage leaves (about 20), torn
• 2 large handfuls of baby spinach leaves
• 1 small handful of pumpkin seeds (activated if possible*)