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!