Spice up the sweet, fibrous flesh of a roasted pumpkin by adding fresh sage leaves and olive oil.
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.