Roasted Pumpkin with Sage Butter and Parmesan Shavings

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Sweet roasted pumpkin with fragrant sage butter

I’ve always loved how roasted pumpkin transforms in the oven. It starts off dense and pale, and by the time it’s roasted, the flesh turns rich orange, soft enough to cut with a fork, with edges just starting to caramelise. This recipe leans into that transformation, pairing the natural sweetness of pumpkin with the earthy perfume of sage butter, finished with a scattering of Parmesan shavings that melt slightly on contact. It’s the sort of side dish that slips neatly alongside roast chicken, grilled lamb chops, or even a simple seared fish fillet without competing for attention.

When I first made this, it was for a dinner where I needed a side that was easy to serve but still felt thoughtful. Roasting pumpkin wedges means they can be portioned without fuss, and the sage butter can be made ahead and warmed just before drizzling. This is one of those easy pumpkin sides for autumn feasts that looks as good as it tastes.

Picking the right pumpkin for roasting

I prefer a pumpkin variety with firm, sweet flesh. These roast to a creamy texture without going watery, and they hold their shape well on the plate. Smaller varieties often have more concentrated flavour, so if you find a little one at the market, grab it. If you can’t find pumpkin, butternut squash will work with almost identical results, though it tends to be slightly sweeter.

Fresh sage is really essential here. The leaves are shallow-fried in butter until crisp, and that infused butter becomes the dressing for the pumpkin. Dried sage just doesn’t give the same aromatic lift or the satisfying crunch on top.

Ingredients

Pumpkin – 1.2 kg, cut into wedges, skin on
Unsalted butter – 60 g
Fresh sage leaves – 10–12
Olive oil – 2 tablespoons
Sea salt – to taste
Freshly ground black pepper – to taste
Parmesan cheese – 40 g, shaved into thin ribbons

Step-by-step for perfect roasted pumpkin

Preheat the oven to 200°C. Line a large baking tray with parchment for easier cleanup. Arrange the pumpkin wedges in a single layer, brushing both sides with olive oil. Season generously with salt and pepper.

Roast the wedges for about 35–40 minutes, turning once halfway, until the edges are golden and the flesh is tender when pierced with a fork.

While the pumpkin roasts, melt the butter in a small pan over medium heat. Add the sage leaves and fry for about 2 minutes until they’re crisp and slightly darker in colour. Lift them out with a slotted spoon and set aside on kitchen paper. Keep the sage-infused butter warm over the lowest heat.

Once the pumpkin is ready, arrange the wedges on a warm serving platter. Drizzle over the sage butter, letting it pool slightly on the plate. Scatter the Parmesan shavings on top and finish with the crispy sage leaves. Serve immediately while the butter is still glossy.

Wine pairings to enhance roasted pumpkin

A Pinot Gris from Alsace works beautifully here, offering ripe pear notes that complement the pumpkin’s sweetness. If you want something drier, try a Vermentino from Sardinia — it has a herbal lift that plays well with the sage.

Beer pairings that match the buttery sage

A German Kölsch offers a crisp, slightly fruity character that cuts through the butter. For a deeper pairing, go for an English bitter with toasty malt notes that echo the roasted edges of the pumpkin.

Frequently asked questions

Tips for success

Leave the skin on the pumpkin wedges — it helps them hold their shape during roasting and adds extra fibre. Don’t overcrowd the baking tray, as good air circulation is key for caramelised edges. Use a vegetable peeler for thin Parmesan shavings so they melt delicately on the warm pumpkin.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 8–10 minutes until warmed through. Avoid microwaving as it can make the pumpkin watery.