Roasted Pumpkin With A Sage And Walnut Drizzle

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  • 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
  • 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.


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