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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!