Roasted Pumpkin Wedges with Brown Butter & Sage
These Roasted Pumpkin Wedges with Brown Butter & Sage have crisp, crackly sage leaves and nutty brown butter pooling over caramelized pumpkin wedges, making this one of the easiest ways to bring fall to your table.
These wedges turn a humble baking pumpkin into a side dish that looks like it came from a cozy little bistro. A hot oven does most of the work, roasting the wedges until they are tender inside and browned at the edges, while you spend five minutes on a quick sage butter that tastes far fancier than it is.
Helpful Tips
- Give the wedges room: Spread the pumpkin out in a single layer with space between pieces, because crowding traps steam and keeps the edges from caramelizing.
- Watch the butter closely: Once the butter foams and you see amber flecks forming at the bottom of the skillet, pull it off the heat right away, since it can go from golden to burnt in seconds.
- Dry your sage leaves: Pat the sage completely dry before it hits the butter so the leaves fry up shatteringly crisp instead of splattering and going limp.
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Sage Brown Butter Pumpkin Wedges
These Roasted Pumpkin Wedges with Brown Butter & Sage have crisp, crackly sage leaves and nutty brown butter pooling over caramelized pumpkin wedges, making this one of the easiest ways to bring fall to your table.
Ingredients
- 1 small baking pumpkin about 2 1/2 to 3 pounds
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 8 to 10 fresh sage leaves
- 1 tablespoon Parmesan cheese grated
- flaky salt for serving
Instructions
- Preheat the oven to 425°F(220°C). Line a large baking sheet with parchment paper.
- Cut the pumpkin in half and scoop out the seeds and stringy center. Cut each half into wedges about 1 inch thick. You can leave the skin on; it softens as it roasts and helps the wedges hold together.
- Arrange the pumpkin wedges on the baking sheet. Drizzle with olive oil and season with salt and pepper. Turn to coat well.
- Roast for 25 to 35 minutes, flipping halfway through, until the pumpkin is tender and browned around the edges.
- While the pumpkin roasts, melt the butter in a small skillet over medium heat. Add the sage leaves and cook until they become crisp and the butter turns golden brown and smells nutty, about 3 to 5 minutes.
- Remove the skillet from the heat.
- Transfer the roasted pumpkin wedges to a serving platter and spoon the sage brown butter over the top.
- Finish with Parmesan and a little flaky salt.
Nutrition
Calories: 225kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 31mgSodium: 550mgPotassium: 1163mgFiber: 2gSugar: 9gVitamin A: 29305IUVitamin C: 31mgCalcium: 91mgIron: 3mg
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