Sage Brown Butter Pumpkin Wedges
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.
Servings: 4 Servings
Calories: 225kcal
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: 225kcal | Carbohydrates: 22g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 550mg | Potassium: 1163mg | Fiber: 2g | Sugar: 9g | Vitamin A: 29305IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 3mg