Shallot Recipe #1
Squash / Pumpkin, Shallot & Sage Roast |
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Quick and simple - a delicious way of cooking autumn shallots and squash or pumpkin. |
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Ingredients |
Serves 4 as an accompaniment
1 medium squash or 1/2 pumpkin
10-12 small / medium shallots
3 tablespoons olive oil
1 tablespoon balsamic vinegar
handful fresh sage leaves |
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Method |
- Pre-heat the oven to 180 C.
- Peel the squash / pumpkin with a potato peeler. Chop in half. Scoop out the seeds with a spoon. Then chop the flesh into bite-sized chunks.
- Peel the shallots and cut off the stalks and roots.
- Put the oil in an oven-proof dish and add the shallots and squash. Stir with a spoon to coat all the ingredients with the oil.
- Roast for 30 minutes, until the squash or pumpkin is tender.
- Roughly chop the sage and mix with the roasted vegetables just before serving.
Delicious with jacket potatoes or brown rice.
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Time From Cupboard-To-Table |
About 45 minutes.
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Notes & Variations |
Works well with all orange-fleshed squashes and pumpkin.
If you don't have shallots, use small white or red onions, chopped in half or quarters. |
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Ratings & Reviews |
| Rating |
Comments |
| 7/10 |
We ran halved the recipe and added top large sweet chillies (The big ones not hot) and served two. tasted fab as accompniament to chicken roasted._ |
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Find more recipes |
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Shallot Recipes |
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