Roast Pumpkin Ingredients

  • 1/2 a jap or kent pumpkin
  • Extra virgin olive oil
  • 3 tablespoons of fresh or dried sage
  • Salt and pepper


  • With a sharp chef’s knife cut the pumpkin into wedges, approximately 3 cm thick.
  • No need to remove the skin, you can even leave the seeds.
  • Add the pumpkin wedges to a baking dish, standing them up, skin side down
  • Drizzle with extra virgin olive oil and add salt, pepper and sage.
  • Bake in a moderate oven for 45-60 minutes.
  • Enjoy hot or cold.