These Sage Brown Butter Pumpkin Wedges have caramelized, nutty brown butter pools over tender roasted pumpkin wedges, with crispy fried sage leaves and a shower of Parmesan on top. It is simple, it is rustic, and it might just be the prettiest side dish on your fall table.
These wedges prove that a few humble ingredients can make an absolutely stunning dish. It is an easy enough side dish for a weeknight dinner, yet impressive enough to serve alongside your Thanksgiving turkey or holiday roast. Plus, with just one pan and one skillet, cleanup is refreshingly simple for how special this dish feels.
Helpful Tips
- Choose the right pumpkin: Look for a small baking or pie pumpkin rather than a large carving pumpkin, since carving varieties tend to be watery and stringy compared to the sweeter, denser flesh of baking pumpkins.
- Watch the butter closely: Brown butter can go from perfectly nutty to burnt in a matter of seconds, so keep your eyes on the pan and pull it off the heat as soon as it turns golden and smells toasty.
- Cut wedges evenly: Slicing the pumpkin into similarly sized wedges helps everything roast at the same rate, so you avoid some pieces burning while others stay underdone.
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Sage Brown Butter Pumpkin Wedges
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
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.