Pumpkin Roasted with Georgia Pecans & Sage

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

Directions

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.

Nutrition information per serving: calories: 208; protein: 2g ; carbs: 12g ; saturated fat: 1g ; monounsaturated fat: 12g ; polyunsaturated fat: 3g ; cholesterol: 0mg ; fiber: 4g ; sodium: 135mg.

• Side Dishes