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.
Ingredients:
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
Directions
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.
Read more:
http://www.care2.com/greenliving/10-...#ixzz2AKtatruA