Stuffed Monster Heads
Fresh sage and pumpkin are a marriage made in heaven! The flavors and colors mix together for a beautiful contrast and the added kick of the shallots makes for a savory side dish that pairs well with any roast meat or assertive entree. The pumpkin can be boiled up to two days in advance and refrigerated until ready to finish.
4 pound pumpkin, seeded, peeled, and cubed
1/4 cup butter
3 minced shallots
3 tablespoons minced fresh sage
Freshly ground black pepper
Additional sage leaves for garnish
Boil the pumpkin in lightly salted water for 20 minutes, or until tender but still firm. Drain well. Melt the butter in a large heavy skillet over medium high heat. Add the shallots and sauté until translucent and soft. Add the pumpkin and cook until lightly browned. Add the chopped sage, salt, and pepper and serve immediately garnished with additional sage leaves if desired.
Makes 6 Servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
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