Pumpkin Roasted with Georgia Pecans and Sage Provided by Scott Peacock, executive chef, Watershed Restaurant, Decatur, Ga. (Note: Any variety of winter squash, such as acorn or butternut, can be substituted for the pumpkin in this autumn-inspired dish.) Makes 8 side-dish servings. 1 medium cooking pumpkin (4 pounds), peeled, seeded and cut in 1-inch cubes 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 4 tablespoons extra-virgin olive oil or melted butter 1 1/4 cups pecan halves 3 large cloves garlic 1/4 cup fresh sage leaves Heat oven to 400F. Put pumpkin on rimmed baking sheet. Sprinkle with salt and pepper, drizzle with oil and toss to coat. Arrange in a single layer. Bake 20 minutes or until edges just begin to color and pieces become tender. Shake pan gently to test for pumpkin sticking; release any pieces with a flat spatula. Sprinkle the pecans, garlic, and sage leaves over pumpkin and toss gently. Roast 7 minutes longer and serve. Nutrition information per serving: calories: 208; protein: 2g ; carbs: 12g ; saturated fat: 1g ; monounsaturated fat: 12g ; polyunsaturated fat: 3g ; cholesterol: 0mg ; fiber: 4g ; sodium: 135mg. Source: Georgia Pecan Commission