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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