Roasted Pumpkin with Brown Butter and Crispy Sage
Pumpkin wedges are roasted to tender, caramelized perfection, then drizzled with a simple brown butter and crispy sage leaves for an outstanding combination of Fall texture and flavor.
- 4-6 pound Pie or Sugar Pumpkin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper, fresh ground
- 4 tablespoons butter
- 24 sage leaves, fresh
Preheat the oven to 425 degrees Fahrenheit.
Cut off the top and the bottom of the pumpkin, and then cut it in half vertically. Remove the seeds and scrape the inside of the pumpkin to remove any strings. Cut into uniform wedges, about 3/4" wide, leaving the skin on. See photos above.
Place the pumpkin wedges on a large baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
Bake for 30-45 minutes until tender and the pumpkin wedges start to brown and caramelize around the edges.
In a small frying pan or sauce pan, begin to melt the butter using a medium heat. As soon as the butter is almost all melted, add the sage leaves.
Continue to cook the butter and sage leaves until the butter starts to simmer, smells nutty, and deepens to dark gold in color.
Immediately pour the butter and sage leaves over the pumpkin slices and serve.
Nutrition is approximate.
Calories: 423kcal | Carbohydrates: 80g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 1083mg | Potassium: 417mg | Fiber: 25g | Sugar: 1g | Vitamin A: 25326IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 3mg