Roasted Pumpkin with Sage Butter and Parmesan Shavings

Roasted pumpkin wedges drizzled with sage-infused butter and topped with Parmesan shavings. A simple, flavour-packed side dish that’s ready in under an hour, perfect for autumn gatherings or weeknight dinners. Serve alongside roasts, grilled mains, or hearty salads for an easy splash of seasonal colour and comfort.

Course Side Dish

Cuisine British

Diet Gluten Free, Vegetarian

Keyword autumn, october dish, Pumpkin, Winter, winter warmer

Prep Time 5

Cook Time 40

Servings Servings

Calories 178

Author Spooning & Forking

Ingredients

1 Pumpkin about 1.2 kg, cut into wedges, skin on
60 g Butter unsalted
12 Sage leaves fresh
2 tbsp Olive oil extra virgin
Sea salt to taste
Black pepper freshly ground, to taste
40 g Parmesan cheese shaved into thin ribbons

Instructions

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.

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