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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


  1. When roasted pumpkin is tender but not completely soft, after 30 minutes, remove from oven. Turn oven to broil.

  2. 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.

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