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Roasted pumpkin with pine nuts
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Curtis Stone's delicious roasted pumpkin with pine nuts and sage.
Ingredients:
  • 125.00 ml marsala or white wine
  • 2 medium butternut pumpkins, peeled, halved lengthwise, seeded
  • 54.60 gm olive oil
  • 40.00 ml sage leaves
  • 62.50 ml parmesan cheese, finely grated
  • 62.50 ml pine nuts, toasted
Instructions:
  • Heat your oven to a toasty 210°C.
  • In a small saucepan, simmer wine over high heat for 5 minutes until reduced by half.
  • Slice the pumpkin into 2.5cm thick wedges.
  • Combine pumpkin with wine, oil, salt, and pepper in a large mixing bowl.
  • Spread the pumpkin evenly on two baking trays, scatter the sage leaves on top, and bake for 20 minutes.
  • Turn the pumpkin slices with a spatula and bake for another 15-20 minutes until they are tender and golden brown.
  • Plate the pumpkin, and sprinkle with Parmesan and pine nuts before serving.

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