Saturday, November 26, 2011

Roasted Pumpkin, Cranberry, Sage, Brown Butter & Scallops

1 3-pound sugar pumpkin
4 cloves garlic, smashed
2 shallots, halved
2 cinnamon sticks, broken in half
2 bay leaves
1 1/2 cups fresh cranberries
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
8 sage leaves, coarsely chopped
Salt and pepper
1 tablespoon olive oil

Local sugar pumpkin from New Hampshire

Set the oven to 375 degrees. Halve the pumpkin and scoop out the seeds and fibers. In a large roasting pan, pour about half inch of water, and add the garlic, shallots, cinnamon, and bay leaves. Place the pumpkin, cut sides down, in the pan and cover tightly with foil.

Bake until the pumpkin is tender when pricked with a fork, 50 to 60 minutes. When cool enough to handle, skin the pumpkin and cut into about 2-inch chunks. Place the pumpkin in a large bowl. Add the cranberries.

Sage from my garden

Increase the oven temperature to 450 degrees. In a saucepan, stir the butter, brown sugar, and sage over moderate heat. Simmer gently for 1 minute or until the sugar is dissolved. Pour the butter mixture over the pumpkin and cranberries and toss gently. Season with ½ teaspoon salt and pepper to taste.

Empty and wipe out the roasting pan, and brush with oil. Transfer the pumpkin mixture to the pan and bake until bubbling hot, 12 to 15 minutes. Serve hot or warm.

local sea scallops from Maine

I served this dish with pan seared scallops, it was delicious! My husband loved it, I hope you enjoy it too!

I found this recipe here!


  1. OMG, what a mouth watering dish. The sea scallops are gigantic and the cranberries and pumpkin fit the season to a T. What a lovely dinner you two had for yourselves.

  2. Oh wow, that's a dish that my family will love. I have to look around to source some nice scallops though, being landlocked does have its disadvantages...

  3. It is - for me - a very unusual way of using pumpkin, but it sounds delicious; I don't think I'd even need anything to go with the mixture, it is certainly fit to be eaten on its own for vegetarians (I am not a vegetarian, just not too keen on meat and fish in the first place).

  4. such a beautiful and simple dish! fresh, local and seasonal....perfect!! yum yum....sigh I am not craving scallops! :)

  5. so savory and good.
    just a perfect paring.I still have a small pumpkin left I may give this a try.

  6. I would order (and pay!) for this is a fine restaurant, I just love the combination of scallops and pumpkin, great meal!

  7. Oh! I see you have been enjoying the scallops too! Perfect combination with this roastie dish! It's a nice break from the turkey, isn't it?

  8. What a delicious side for scallops! It has all of my favorite fall ingredients.

  9. I love scallops. This looks such a good combo.

  10. Hi, Dom at Belleau Kitchen recently nominated me to take part in the Food Bloggers Unplugged survey (even though I am not really a food blogger, bless him) now that I have completed my part, I wondered whether you would like to take part in it too. If not, then I apologise unreservedly! It is quite fun though!

  11. What a PRETTY dish and such lovely ingredients too......great!

  12. Great looking pumpkin dish. I wouldn't have thought of cutting the pumpkin in half like this to bake it. GG

  13. What a lovely combination of flavors! I was recently in New Hampshire and enjoyed the wonderful fresh scallops and lobster heavenly!

  14. Hi lovely lady.
    This looks delicious love the Scallops!!! So Yummy !
    I would like to thank you so much for your sweet comments on my Christmas past Tablescape. I hope you and your family have a great week.
    XXOO Diane

  15. That looks so good...I'm sure the fresh herbs makes all the difference! ♥

  16. What a great post; my husband LOVES scallops and it is so nice too find this original recipes. Your sage is lovely.


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