Ingredients
1 medium pie pumpkin, peeled and cut into 1-1/2-inch cubes1 ripe plantain, peeled and cut into 1-1/2-inch cubes4 garlic cloves, unpeeled12 shallots, sliced1 tablespoon olive oil2 tablespoons white wine or chicken broth1 teaspoon brown sugar1/8 teaspoon plus 1/2 teaspoon salt, divided1/8 teaspoon plus 1/4 teaspoon pepper, divided1/4 teaspoon chili powder1/3 cup chicken broth3 tablespoons butter
Preparation
Place the pumpkin, plantain and garlic in a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until tender.
Meanwhile, in a large skillet over medium heat, cook shallots in oil until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and chili powder; cook and stir for 6-8 minutes or until shallots are golden brown.
Squeeze softened garlic into a large saucepan; add broth and bring to a boil. Remove from the heat; add pumpkin and plantain. Mash with butter and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with shallots.
