Time: 45 min.
Complexity: easily
Servings: 4

The nutty flavor of toasted butter and spicy sage balance the natural sweetness of hearty winter squash. The combination makes an elegant side dish for most meat dishes, especially in cold weather.

Ingredients:

• 1 medium buttercup pumpkin (about 1 kg), seeded and cut into 2.5 cm thick wedges.
• 4 tbsp unsalted butter, melted
• 1 teaspoon of sugar
• 2 tbsp chopped fresh sage

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pumpkin, sage

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Preparation:

Step 1
• Position the oven rack on the middle shelf and preheat the oven to 220°C.
Step 2
• Toss the squash on a rimmed baking sheet with butter, sugar, 2 teaspoons salt, and 1/4 teaspoon black pepper to coat evenly. Bake, stirring once halfway through, until the squash is tender and beginning to brown around the edges, about 30 minutes.
Step 3
• Remove the pumpkin from the oven, sprinkle with sage, and toss to coat. Continue baking until the pumpkin is tender and golden brown, another 10 minutes.

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