1 medium pie pumpkin, peeled and cut into 1-1/2-inch cubes
1 ripe plantain, peeled and cut into 1-1/2-inch cubes
4 garlic cloves, unpeeled
12 shallots, sliced
1 tablespoon olive oil
2 tablespoons white wine or chicken broth
1 teaspoon brown sugar
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/4 teaspoon chili powder
1/3 cup chicken broth
3 tablespoons butter
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 salt and pepper. Top with shallots.