Roasted Pumpkin with Brown Butter and Sage
Sweet, caramelized roasted pumpkin wedges get finished with nutty brown butter and crispy fried sage leaves for a fall side dish that looks fancy but takes about 10 minutes of hands-on work.
Ingredients
- 1 small sugar pumpkin peeled and cut into 1-inch wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons butter
- 8 fresh sage leaves
- Flaky salt for finishing
Instructions
- Preheat and prep. Preheat the oven to 425°F. Toss the pumpkin wedges with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer give them a little room so they roast instead of steam.
- Roast. Roast for 25–30 minutes, flipping halfway through, until the pumpkin is tender and caramelized at the edges.
- Brown the butter. While the pumpkin roasts, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 3 minutes. Keep an eye on it here butter can go from browned to burnt quickly.
- Finish and serve. Arrange the roasted pumpkin on a platter, spoon the brown butter and crisped sage over the top, and finish with a pinch of flaky salt.