Pumpkin with sage and pine nuts
Total time: 70 minutes (Preparation: 10 minutes + Cooking: up to 60 minutes)
Serves: 2 - 4
An original recipe, inspired by the classic pumpkin, pine nut and sage combination. Completed with a lovely burnt butter sauce that brings out notes of hazelnuts. I remember my wife and I being mesmerised by this whilst dining out, and wanted to recreate it to enjoy at home.
Pumpkin with sage, pine nuts and burnt butter recipe
Ingredients
Kent pumpkin: ~500g
Cinnamon powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Brown sugar: 2 tablespoons
Pine nuts: 1/4 cup
Salted butter: ~60g
Sage leaves: 1/4 cup
Greek yoghurt
Olive oil
Salt and ground black pepper
Method
Pre-heat oven to 180C (fan forced)
Line a baking tray with baking paper and coat lightly with oil.Â
Place slices of pumpkin onto the tray and cover with a drizzle of oil, cumin and cinnamon powder. Season with salt and pepper to taste.
Bake in the oven for 40 min or until soft.
Take pumpkin out of the oven and coat lightly with brown sugar. Bake for another 20 min to caramelise the pumpkin.
In the meantime, heat butter on a low heat in a saucepan and add sage leaves and pine nuts. Cook until butter starts to turn slightly brown.
Serve the pumpkin with Greek yoghurt and spoon over the butter sauce with pine nuts and crispy sage.