Roasted Harvest Vegetables in a Baked Pumpkin

Preparation time: 15 minutes
Baking Time: 40-50 minutes

2-3 pounds of mixed root vegetables such as:
red bliss potatoes
sweet potatoes or yams
carrots
turnips
parsnips
beets
2 large red onions, cut in large chunks
6-8 whole peeled shallots
4 garlic cloves, minced
2 bay leaves
1 tsp. kosher or sea salt
freshly ground black pepper
several sprigs of fresh rosemary
fresh sage leaves (about 5 or 6)
olive oil
1 large pumpkin
OPTIONAL: Roasted red and green peppers

Cut off the top of the pumpkin in such a way that it gives you a "top."
Scoop out the seeds of the pumpkin and save them for toasting, or discard them. Clean out the inside of the pumpkin and rub with olive oil. Sprinkle with a bit of salt and add about 1/2 cup of water. Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside. Remove from the oven and set aside.

Peel and cut the root vegetables in large pieces all about the same size. Place them in a zipper type plastic bag with about 1/3 cup of olive oil. Close the bag and shake to coat the vegetables well. Pour the vegetables in a large roasting pan.

Add the cut onions, shallots, minced garlic, and herbs. Stir with a large spoon. Sprinkle with the kosher or sea salt and some black pepper. Place the pan, uncovered, in a 425 degree oven. Roast for about 20 minutes, shaking the pan two or three times. Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning. Continue baking until all veggies are soft, about 10-20 minutes more. Remove the vegetables to the warm pumpkin and cover with the top. Serve, adding small pieces of the softened pumpkin if you like. Remember to remove the bay leaves before eating.

VARIATIONS: Add some roasted red or green peppers. Add a bit of cayenne pepper for a "hot" taste.

Adapted from Vegetarian Cooking for Everyone, by Deborah Madison (Broadway Books).