Pumpkin Roasted with Georgia Pecans & Sage
Note: Any variety of winter squash, such as acorn or butternut, can be substituted for the pumpkin in this autumn-inspired dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georgiapecans.org.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Pepper mill
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Spatula
Ingredients
- 1 medium cooking pumpkin (4 pounds), peeled, seeded and cut in 1-inch cubes
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 tablespoons extra-virgin olive oil or melted butter
- 1-1/4 cups Georgia pecan halves
- 3 large cloves garlic
- 1/4 cup fresh sage leaves
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