Serves: 6–8
INGREDIENTS
1 buttercup pumpkin, about 1 kilogram
olive oil
sea salt and freshly ground pepper
Brown butter
80 grams butter
12 fresh sage leaves
2 tablespoons pine nuts
1 tablespoon lemon juice
METHOD
Preheat the oven to 200˚C.
Wash, halve and seed the pumpkin. Cut into 2 cm thick wedges and brush with olive oil. Season. Place on an oven tray and roast until tender but not falling apart, turning once during cooking.
Brown butter: Melt the butter in a sauté pan, add the sage leaves and pine nuts and cook until the butter is a nutty brown and the sage is crisp. Stir in the lemon juice.
To serve: Arrange the pumpkin on a serving platter and spoon over the sage butter.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!