Ingredients
1.3kg butternut pumpkin2 tblsps olive oil
Salt and pepper, to taste
50g butter, chopped
1/4 cup fresh sage leaves
1/2 cup roasted hazelnuts, chopped
1/3 cup fresh parsley leaves
Method
1 Cut pumpkin into 2cm thick wedges. Score flesh. Place in a roasting pan. Drizzle with oil. Season with salt and pepper.
2 Cook in a hot oven (200C) for about 40 minutes, or until tender.
3 Meanwhile, melt butter in a medium saucepan. Add sage and hazelnuts. Cook, turning occasionally, for about 5-6 minuter, or until foaming and golden brown.
4 Drizzle over wedges. Sprinkle with parsley leaves.
2 Cook in a hot oven (200C) for about 40 minutes, or until tender.
3 Meanwhile, melt butter in a medium saucepan. Add sage and hazelnuts. Cook, turning occasionally, for about 5-6 minuter, or until foaming and golden brown.
4 Drizzle over wedges. Sprinkle with parsley leaves.
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