Roasted Pumpkin & Shallots

• 1 pumpkin, seeded and cut into 8 wedges
• 6 large shallots, peeled and quartered
• 6 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh oregano
• 1 tablespoon sliced,fresh sage leaves
• 2 teaspoons kosher salt
• 1 teaspoon coarse-ground pepper

1. * 1. Roast the pumpkin and shallots: Preheat oven to 425 degrees F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes. Serve immediately.

pumpkin, shallots, garlic, extravirgin olive oil, balsamic vinegar, fresh oregano, sage, kosher salt, coarseground pepper

Taken from www.epicurious.com/recipes/member/views/roasted-pumpkin-shallots-50003880 (may not work)