Roasted Pumpkin Wedges with Sage
Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
- Servings: 4
Photography: Raymond Hom
Source: Whole Living, October 2010
- 1 roasted pumpkin Roasted Pumpkin
- Fresh sage leaves
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil.
Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with olive oil and season with salt and pepper. Broil until wedges are sizzling and sage is crisped, about 6 minutes. Serve drizzled with additional oil, if desired.