Roasted Pumpkin with Sage

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
2. Using a sharp knife, carefully cut the pumpkin in half. Remove the seeds and fibrous strings using a spoon. For easier handling, cut the pumpkin into smaller wedges.
3. Peel the pumpkin wedges using a vegetable peeler or a sharp knife if needed.
4. Cut the peeled pumpkin wedges into 1-inch cubes for even roasting. If some pieces are larger, they may take longer to cook, so keep them uniform.
5. In a large mixing bowl, combine the pumpkin cubes, olive oil, salt, pepper, minced garlic, and fresh sage leaves torn into smaller pieces. Toss everything together until the pumpkin is well coated.
6. Spread the pumpkin cubes in a single layer on the prepared baking sheet. This ensures even cooking and crispy edges.
7. Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the pumpkin is tender and caramelized on the edges. You may want to stir the pumpkin halfway through to promote even browning.
8. Once roasted, remove the pumpkin from the oven and sprinkle with grated Parmesan cheese while it’s still hot. The cheese will melt slightly and add a nutty flavor.
9. Serve the roasted pumpkin warm. As a tip, it pairs wonderfully with roasted meat or as a standalone vegetarian dish.