Roasted Pumpkin Squash with Pine Nuts and Sage
Ingredients
1/2 cup madeira
2 medium pumpkin squash, peeled, halved lengthwise, seeded
3 tablespoons olive oil
2 tablespoons fresh sage leaves
¼ cup pine nuts, toasted
¼ cup grated parmesan
1/2 cup madeira
2 medium pumpkin squash, peeled, halved lengthwise, seeded
3 tablespoons olive oil
2 tablespoons fresh sage leaves
¼ cup pine nuts, toasted
¼ cup grated parmesan
Directions
PREP TIME
MINS
COOKING TIME
HRS
Serves
Place Madeira in small saucepot over high heat. Reduce to about half.
Preheat the oven to 390°F.
Cut the squash lengthwise into 1 inch-wide wedges.
In large bowl, toss squash with Madeira, oil and salt and pepper.
Arrange the squash in single layers over two baking sheets, sprinkle with the sage leaves and bake for 20 minutes.
Using a metal spatula, turn the squash over and continue baking until the squash is tender and golden brown, about 20 minutes longer.
Transfer the squash to a platter, garnish with parmesan, pine nuts and serve.
Place Madeira in small saucepot over high heat. Reduce to about half.
Preheat the oven to 210°C.
Cut the pumpkin lengthwise into 1 inch-wide wedges.
In large bowl, toss pumpkin with Madeira, oil and salt and pepper.
Arrange the pumpkin in single layers over two baking sheets, sprinkle with the sage leaves and bake for 20 minutes.
Using a metal spatula, turn the pumpkin over and continue baking until the pumpkin is tender and golden brown, about 20 minutes longer.
Transfer the pumpkin to a platter, garnish with parmesan, pine nuts and serve.
