Baked Pumpkin with Garlic and Sage

Close up of bake pumpkin with a fork on a white plate

Baked Pumpkin with Garlic and Sage

This easy baked pumpkin is a delicious savory side dish. Pumpkin wedges are baked with garlic and sage butter until tender and lightly caramelized. Perfect for Thanksgiving, Sunday roasts and easy fall dinners.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 332kcal

Author Slow The Cook Down

Ingredients

1 small pumpkin (I used a pie pumpkin)
2 sticks salted butter (220g)
3 large garlic cloves
8 - 10 fresh sage leaves
1 tsp black pepper
salt

Instructions

Preheat the oven to 220ºc / 430ºf
Cut the pumpkin in half and scoop out the seeds. Use a good vegetable peeler to remove the skin and cut into slices around 2cm / 1 inch in thickness.
1 small pumpkin
Put a pan on a medium / low heat and add the butter and slowly melt it.
2 sticks salted butter
Finely cut the garlic and sage leaves and add to the butter. Stir well and turn the heat off.
3 large garlic cloves, 8 - 10 fresh sage leaves
Line a baking tray with tin foil or parchment paper.
Put the pumpkin slices in a large bowl, and pour over the butter, add the pepper and a pinch of salt. Mix with your hands well to make sure the slices are coated.
1 tsp black pepper, salt
Put the slices on to the lined baking tray and put in the oven.
Cook for 30 - 40 minutes until the pumpkin is soft and the edges are brown and crispy.

Notes

Cooking time can vary depending on how thick your pumpkin wedges are. Once cooked the flesh will be fork tender with caramelized edges.

Nutritional value based on 1 of 6 servings

Nutrition