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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.