1smallhokkaido pumpkin(aka red kuri squash, approximately 2.5 pounds, seeds removed and sliced into 1-2 inch wedges)
2-3mediumshallotspeeled and quartered
1tablespoonYellowbird Habanero Sauce
1tablespoonextra virgin olive oil
Preheat the oven to 400 degrees F.
In a large bowl using your hands, gently toss the pumpkin wedges and shallots with Yellowbird Habanero Sauce, olive oil, and salt. Make sure that all sides (including the skin edge) of the pumpkin are covered.
Transfer the seasoned pumpkin and shallots to a lightly greased baking pan. Spread out your wedges so that they are not touching each other and be sure that they are "lying down" and not standing up on the skin edge. We want that flesh to get caramelized!
Bake for 20 minutes and remove from oven.
Using a fork or tongs, carefully flip over each wedge and top off with chopped sage.
Bake for another 5 minutes, or until sage is crispy but still green.
Serve with an extra drizzle of Yellowbird Habanero Sauce (optional!) and enjoy!