Recipe: Pumpkin Roasted with Georgia Pecans and Sage

PUMPKIN ROASTED WITH GEORGIA PECANS AND SAGE

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 pecan halves
3 large cloves garlic
1/4 cup fresh sage leaves

Heat oven to 400 degrees F.

Put pumpkin on rimmed baking sheet. Sprinkle with salt and pepper, drizzle with oil and toss to coat. Arrange in a single layer. Bake 20 minutes or until edges just begin to color and pieces become tender. Shake pan gently to test for pumpkin sticking; release any pieces with a flat spatula.

Sprinkle the pecans, garlic, and sage leaves over pumpkin and toss gently. Roast 7 minutes longer and serve.

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

Makes 8 side dish servings
Provided by Scott Peacock, executive chef, Watershed Restaurant, Decatur, Ga.
Source: Georgia Pecan Commission