Roasted pumpkin with pine nuts

Tasty roasted pumpkin with pine nuts and sage by Curtis Stone.

Recipe «Roasted pumpkin with pine nuts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup marsala or white wine, 2 medium butternut pumpkins, peeled, halved lengthwise, seeded, 3 tbsp coles olive oil, 2 tbsp sage leaves, 1/4 cup parmesan cheese, finely grated , 1/4 cup pine nuts, toasted .

Ingredients:

• 1/2 cup marsala or white wine 
• 2 medium butternut pumpkins, peeled, halved lengthwise, seeded 
• 3 tbsp coles olive oil 
• 2 tbsp sage leaves 
• 1/4 cup parmesan cheese, finely grated 
• 1/4 cup pine nuts, toasted 

Instructions

1. Preheat the oven to 210°C.
2. Place wine in a small saucepan over high heat and cook for 5 minutes or until reduced by half.
3. Cut the pumpkin across into 2.5cm thick wedges.
4. In a large mixing bowl, toss pumpkin with wine, oil and season with salt and pepper.
5. Arrange the pumpkin in a single layer over two baking trays, sprinkle with the sage leaves and bake for 20 minutes.
6. Using a spatula, turn the pumpkin slices over and continue baking for about 15-20 minutes until tender and golden brown.
7. Transfer the pumpkin to a platter, garnish with parmesan and pine nuts and serve.