Roasted Pumpkin and Shallots

I try to be a locavore as much as possible. Local produce is so much tastier and fresher. Which brings me to what’s in season now, Pumpkins!!!!

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Chop, drizzle, roast and eat

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That’s all you need to know in order to make this dish!

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How to create this awesomeness.

Ingredients
2 1/2 cups of chopped and peeled pumpkin (I used half a pumpkin)
4 or 5 shallots
1/2 cup of pecans
1/3 cup of dried prunes
4 tablespoons of coconut oil
1 teaspoon of orange and ginger spice
Salt and pepper to taste
Goat cheese (optional)

Preheat oven to 400 degrees.
Place all ingredients on a baking sheet and roast for 30 minutes or until fork goes through pumpkin.
Top with goat cheese (optional)

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