Roast pumpkin with sage brown butter
Equipment
- Oven and roasting pan / baking tray
- Non-stick Pan
Ingredients
- 2 cups pumpkin cubed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons garlic minced
- 1 tablespoon sage leaves fresh or dried (around 15-20 fresh leaves)
- 1 teaspoon black pepper powder
- ½ teaspoon nutmeg
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Toss 2 cups cubed pumpkin in salt, 1 teaspoon black pepper powder and 1 tablespoon olive oil.
- Place in a roasting pan covered with foil and roast in the oven at 150℃ (300℉) for 40 minutes or until cooked through.
- Remove from oven. In a non stick pan on medium heat, add 2 tablespoons butter, 2 tablespoons minced garlic and 1 tablespoon sage leaves. Sauté until the butter is brown and the garlic is cooked through.
- Add the roasted pumpkin, toss until the pumpkin is browned. Add ½ teaspoon nutmeg and 1 tablespoon honey and sauté for a further minute.
- To serve, transfer to serving bowl, add 1 tablespoon lemon juice and toss to coat the pumpkin.