Roast Pumpkin with Sage Brown Butter
Vegetables, Sides
Date: November 18, 2015

Sidedish perfect for your fall meals.

  • One 3 1/2-pound pumpkin
  • 2 medium onions, sliced
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. packed dark brown sugar
  • Salt and freshly ground pepper
  • 4 tbsp. unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped
  • 1/3 cup asiago cheese, grated
Preparation Steps:
  1. Preheat the oven to 400°.
  2. Prepare the pumpkin by peeling, halving, and seeding it, and cutting it into 1/2 inch pieces.
  3. In a large bowl, toss the pumpkin with the onions, olive oil and brown sugar; season with salt and pepper.
  4. Spread the pumpkin on a baking sheet. Roast for 1 hour, or until tender and browned on the edges. Transfer the vegetables to a serving bowl.
  5. Set a small skillet over medium high heat. When it is hot, add the butter and cook until bubbling, about 3 minutes.
  6. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp.
  7. Season the browned butter and sage with salt, pour over the squash, sprinkle with asiago cheese and serve warm.

Yields 4 servings

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