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!!!!

Chop, drizzle, roast and eat

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


How to create this awesomeness.

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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