Roast guinea fowl with potatoes and pumpkin

For 4 servings:

• 3.3 lbs guinea fowl (about 1.5 kg)
• 4 medium potatoes
• 10 ½ oz Delica pumpkin (300g)
• 2-3 sprigs fresh rosemary
• 4 sprigs sage
• 4 garlic cloves
• Extra virgin olive oil, as needed
• Salt and pepper, to taste

• Preheat the fan oven to 350°F (180°C).
• In a large baking dish, place the cleaned and dried guinea fowl stuffed with two crushed garlic cloves, sage, and rosemary. Tie it well, then season generously with a mix of sage, rosemary, garlic, salt, and pepper. Massage the seasoning into the meat, and roast for 20 minutes.
• Meanwhile, peel the potatoes and cut them into wedges. Clean the pumpkin, remove the seeds, and cut it into wedges, then into cubes about 1 inch (3 cm) in size. Toss the vegetables with fresh rosemary, olive oil, salt, and pepper.
• Add the vegetables to the baking dish with the guinea fowl, and cook for another 40 minutes, making sure the oven temperature doesn’t get too high. Occasionally, baste the guinea fowl with its cooking juices.
• Once cooked, remove the guinea fowl from the oven and let it rest for 10 minutes. Cut it into eighths and serve with the roasted vegetables.

Buon appetito!