Roast Pumpkin with Sage, Butter, Almonds and Parmesan.

Perfectly roasted pumpkin coated in savoury sage-infused butter, with crunchy almonds and a sprinkle of rich Parmesan cheese."

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Course: Salad, Side Dish, Vegetables

Cuisine: Australian, Italian

Keyword: Pumpkin Side Dish, Roast Pumpkin, Roast Pumpkin Salad

Cook Time: 40

Servings: people

Calories: 300kcal

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.