Actual pumpkin, treated seriously: thick wedges roasted deep, glossed with nutty brown butter, sage, and toasted pumpkin seeds — autumn without the spice-latte discourse.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Pumpkin — small (sugar/hokkaido), thick wedges, skin on
3 steps
Method
1
Roast oiled, salted wedges cut-side down at 210°C until deeply bronzed and tender, 30–35 minutes.
33 min — timer available in cooking mode
2
Brown the butter with the sage leaves (they crisp as it turns hazel), 3 minutes; toast the seeds alongside.
3 min — timer available in cooking mode
3
Wedges on a platter; brown butter, sage, seeds, honey, and chili over. Eat the skin — roasted, it's the best part.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.