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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!