Wednesday, October 24, 2012

Roasted Pumpkin with Mushrooms and Scallions

Talk about comfort food! This makes a lot of food. If you want to cut things down, use a butternut squash in place of the pumpkin.


  • 1 pumpkin, peeled and cubed with seeds removed
  • 12 large scallions, diced
  • 16 ounces of mushrooms, cut into large chunks
  • 1/4 cup olive oil
  • 1/3 cup olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon dried sage
  • salt and pepper to taste


1. Preheat the oven to 425 F.

2. Toss the veggies with the 1/4 cup olive oil in a large baking dish. Roast for one hour, until the squash is soft, tossing every 20 minutes to make sure everything cooks evenly.

3. While the veggies cook, whisk together the 1/3 cup olive oil with the vinegar, sage, salt, and pepper. When the veggies are ready, toss them with the dressing. You can serve this up hot or cold.

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