Food & Cooking Recipes Quick & Easy Recipes Roasted Pumpkin Wedges with Sage By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 15, 2017 Print Share Share Tweet Pin Email Photo: Raymond Hom Servings: 4 Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil. Ingredients 1 Roasted Pumpkin Fresh sage leaves 1 tablespoon extra-virgin olive oil Kosher salt and pepper Directions 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. Print