Serves: 6–8
INGREDIENTS
1 buttercup pumpkin, about 1 kilogram
olive oil
sea salt and freshly ground pepper
Brown butter
80 grams butter
12 fresh sage leaves
2 tablespoons pine nuts
1 tablespoon lemon juice
METHOD
Preheat the oven to 200˚C.
Wash, halve and seed the pumpkin. Cut into 2 cm thick wedges and brush with olive oil. Season. Place on an oven tray and roast until tender but not falling apart, turning once during cooking.
Brown butter: Melt the butter in a sauté pan, add the sage leaves and pine nuts and cook until the butter is a nutty brown and the sage is crisp. Stir in the lemon juice.
To serve: Arrange the pumpkin on a serving platter and spoon over the sage butter.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.