I was unsure of what to call this dish, Roast Pumpkin Salad seems like a bit of a stretch when the main ingredients consist of pumpkin, butter, nuts and cheese. So I have decided to call it exactly what it is: Roast Pumpkin with Sage Butter, Almonds & Parmesan.
The flavours in this pumpkin side dish are sublime, the sweet, earthy notes of roast pumpkin meet aromatic sage combined with rich butter, the crunch of almonds, and the umami burst of Parmesan! It tastes like Pumpkin Ravioli without the pasta part!
It would be an excellent option for our gluten free friends who are craving the flavours of a rich pasta dish without the gluten. Its also a great recipe for vegetarians as it can definitely hold its own as a stand alone dish. You could pair it with a crisp green salad for a light lunch or serve it alongside your favourite protein for a more substantial dinner.
Why You’ll Love This Recipe
- Easy to make – Minimal prep and the oven does most of the work.
- Full of flavour – The combination of sweet roasted pumpkin, nutty sage butter, and salty Parmesan is irresistible.
- Perfect for any occasion – Serve it with a roast dinner, a vegetarian feast, or even as part of a warm salad.
- Customisable – Swap the almonds for walnuts or pecans, or use thyme instead of sage for a different twist.
This dish is a true celebration of seasonal produce and simple, yet harmonious flavours. Don’t hesitate to experiment with this recipe – perhaps adding a dash of chili flakes for a subtle heat or swapping out almonds for toasted pine nuts. The beauty of cooking is in making a dish your own!
So, gather your ingredients, let the delicious aromas fill your kitchen, and savour every delightful mouthful of this amazing Roast Pumpkin recipe.
If you are looking for more side dishes that are interesting and delicious click here SIDE DISHES
Roast Pumpkin with Sage, Butter, Almonds and Parmesan.
Equipment
- 1 Baking tray
- 1 Saucepan
- 1 grater or vegetable peeler
Ingredients
- ½ small pumpkin about 1kg
- 1 tbsp olive oil
- pinch salt and pepper
- 1 tsp nutmeg grated
- 2 cloves garlic grated
- ⅓ cup shaved parmesan
- 40 grams butter
- 12 sage leaves fresh
- ⅓ cup flaked almonds
Instructions
- Pre heat a fan forced oven to 200℃
- Slice pumpkin into 1cm thick slices and arrange them flat on a baking tray that has been lined with baking paper.
- Pour over olive oil, salt, pepper, nutmeg and garlic and massage into pumpkin to ensure each piece is coated evenly.
- Bake for 20 minutes and then remove from the oven and leave to rest on the tray.
- Heat butter in a saucepan or fry pan over medium heat until melted and bubbling, then add the sage leaves and cook for one minute to infuse the sage through the butter. Next add the flaked almonds and cook for another minute or two until the butter is a nut brown colour and the almonds are golden.
- Arrange pumpkin sliced in a fan like pattern on a platter, pour over the butter, sage and almonds and then scatter with shaved parmesan. Enjoy immediately.