Roasted Pumpkin With A Sage And Walnut Drizzle
- Servings -
- My Notes -
INGREDIENTS
- 3 cup Pumpkin - sliced or diced
- 2 tablespoon Ghee - melted
- 1 teaspoon Salt
- 1 handful Fresh Sage Leaves
- 1 teaspoon Pepper
- 2 tablespoon Butter
- 0.25 cup Walnuts - roasted, chopped
INSTRUCTIONS
- Semi Restricted, Gluten Free, Vegetarian, Low FODMAP
- Pre-heat the oven to 180C/350F. Line a baking sheet with baking/parchment paper.
- Place the pumpkin in a large bowl and drizzle with ghee and sprinkle with salt and pepper. Place on the baking sheet and bake for 1 hour or until cooked through.
- Just before serving, melt the butter in a pan until foaming. Add the sage leaves and cook for a few minutes, until the leaves are crisp.
- To serve, place the pumpkin on a serving platter. Drizzle with the butter and sage sauce and scatter with walnuts.
