Tasty roasted pumpkin with pine nuts and sage by Curtis Stone.
- Preheat the oven to 210°C.
- Place wine in a small saucepan over high heat and cook for 5 minutes or until reduced by half.
- Cut the pumpkin across into 2.5cm thick wedges.
- In a large mixing bowl, toss pumpkin with wine, oil and season with salt and pepper.
- Arrange the pumpkin in a single layer over two baking trays, sprinkle with the sage leaves and bake for 20 minutes.
- Using a spatula, turn the pumpkin slices over and continue baking for about 15-20 minutes until tender and golden brown.
- Transfer the pumpkin to a platter, garnish with parmesan and pine nuts and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set