This dish can be made with Butternut Squash as well - You do not need to strain the garlic and shallots from the sauce but I liked the hint of the flavor verse the little pieces of garlic and shallots - Enjoy
4 cups, (about) of large chopped fresh pumpkin •
1 cup of grated sheep Romano cheese
2 shallots, minced
4 gloves of garlic, minced
4 tablespoons of Earth Balance
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
pinch of ground mace
Salt and Pepper to taste
• you need enough chopped pumpkin to fill the baking dish you will be using, which Is why a note “about”.
Preheat oven to 375 degrees
Place pumpkin in a zip lock bag and drizzle with oil, close and toss to coat. Now add the dried spices, season, close and toss again to coat. Pour contents into deep baking dish. Cover with foil and place in the oven for 20 to 25 minutes, under almost tender.
While pumpkin is baking melt the earth balance in a sauce pan over low heat, add garlic and shallots and simmer to infuse the earth balance, about 5 minutes, strain out solids.
Remove pumpkin from oven and pour the melted earth balance over pumpkin, toss to coat. Top with cheese and return to oven for an additional 15 minutes or until cheese is golden and pumpkin is tender.
Remove let stand for 5 minutes before serving – enjoy.