ROASTED PUMKIN AND SAGE

Roast Pumpkin and sage

Simple and delicious, this roasted pumpkin and sage goes well as a side dish with beef, lamb and chicken.

It’s quick to make, high in betacarotene, fibre, vitamin c and is anti-inflammatory.

Serves 4-6 as a side

Ingredients:

  • 1/2 Butternut Pumpkin, cut in to 3-4cm pieces/span>
  • 1/2 small bunch of Sage leaves
  • A good drizzle of Extra Virgin Olive Oil
  • 2 Tbsp Pine Nuts, Toasted/span>
  • 200g dark chocolate (70% minimum) chopped
  • 150g butter chopped
  • ¼ C Cocoa

Method:

  1. Preheat oven to 200°C/392°F. Chop half of your butternut pumpkin in 2-3 cm slices. Cut the slices in half and place them on a large baking tray.
  2. Drizzle over your olive oil and massage the oil over and in to the pumkin until it’s coated. Scatter over your sage leaves.
  3. Place in the oven for 25-30 minutes or until slightly browned and cooked through. Meanwhile heat a small pan on low-medium heat on the stove top. Add your pine nuts and toast for 2-3 minutes until the pine nuts are just browned.
  4. To serve, arrange your pumpin and sage on a tray or in a bowl and scatter over the toasted pine nuts. Enjoy!

To serve more people, simply cut up more pumpin and add some more sage and pine nuts when cooking.