31 Jul Roasted Pumpkin with Sage Brown Butter and Goats Cheese
This Roasted Pumpkin with Sage Brown Butter would have to be one of my favourite recipes of all time, and I am so excited to share it with you.
I just love pumpkin, it’s such a gorgeous vegetable. It’s sweet, versatile and beautiful in colour… I just love thinking of new ways to use it! In this recipe, I have given the humble pumpkin a bit of a gourmet twist, pairing it with a naughty sage-infused brown butter. It’s a classic combination, and the way the rich, nutty flavour of the burnt butter lifts the sweetness of the pumpkin is just amazing.
This dish is really easy and presents beautifully for a dinner party side, and it’s also filling enough to star as a show-stopping vegetarian main. It’s packed with beautiful, contrasting flavours thanks to the sage burnt butter and creamy goats cheese, and the flaked almonds add just the right amount of crunch.
This is a dish I guarantee you will come back to again and again.
Enjoy with gusto,
Roasted Pumpkin with Sage Brown Butter and Goats Cheese
125g salted butter, cubed
12 fresh sage leaves
1kg Jap pumpkin, cut into wedges
100g goat’s cheese
2 tablespoons pepitas, to serve
1 handful fresh parsley, to serve
Salt and cracked pepper, to taste
Preheat oven to 200C.
Melt the butter in a small saucepan over medium heat until it becomes foamy. Swirl the pan occasionally as the butter melts to ensure it is cooking evenly (see note). Continue to cook the butter until it changes colour from light yellow to a toasty brown and presents a nutty aroma. This should take about 6 minutes.
Next, add the sage leaves to the pan and cook until crispy – this should only take about a minute. Once the sage is crispy, immediately remove from the heat and transfer into a heatproof bowl. Allow to cool slightly while you prepare the pumpkin.
Place the pumpkin wedges into a large bowl and drizzle over 1 tablespoon of the sage brown butter. Massage the butter into each wedge and season well with salt and pepper. Toss the pumpkin wedges well to ensure they are coated evenly before transferring the wedges to a tray, and spreading evenly apart in one layer. Bake in the oven for 20 – 25 minutes or until tender and just starting to brown.
Arrange the pumpkin onto a serving dish and drizzle with the remaining sage brown butter. Top with crumbled goat’s cheese before garnishing with the chopped parsley and pepitas. Serve immediately (see note) and enjoy!
If you have access to one, it is a good idea to use a light coloured pan if possible, so you can see the colour of the butter change more clearly.
You can save any left over brown butter for use with in risottos or with filled pasta and/or gnocchi. It can be stored in the refrigerator for a few days, simply bring to room temperature again before use.
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