By Ramya Sundrapandi

Serves 4

  • Preheat oven to 220 degrees.
    • Cut into wedges with skin on
    • 1 x any type of onion peeled and quartered (I prefer red)
    • 6 x cloves garlic, leave skin on
    • 2 tbs. balsamic vinegar
    • 1 tbs. fresh oregano
    • 1 tsp. salt
    • 1 tsp. pepper
  • Combine the pumpkin, shallots, and garlic in a roasting pan and set aside.
  • Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat.
  • Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes.
  • Serve immediately.