Roasted Pumpkin with Herbs and Garlic

This recipe came from an interesting article in the November 2012 issue of Food and Wine. The article is about Thanksgiving dinner at a fabulous sounding farm in Northern California. I want to live there! The only changes I made to the recipe was to cut it down to serve 3 or 4 from the original 10 to 12.

 

Here's what they had to say about it: "With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage."

 

They are absolutely right about the melt-in-your-mouth part. I've eaten a lot of roasted pumpkin, but this simple recipe is really good.