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Roast pumpkin with sage & red onions
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Serves: 8 as a side
2 small culinary pumpkins (or 2 small butternut squashes)
4 red onions
3 tbsp Waitrose Garlic Infused Olive Oil
150ml medium white wine
2 x 20g packs sage
25g Parmigiano Reggiano, finely grated
1. Preheat the oven to 180°C, gas mark 4. Peel, deseed and cut the pumpkins (or squashes) into wedges and arrange over 2 baking trays. Peel and cut the red onions into thick wedges, retaining some of the root so they hold together. Add the onions to the pumpkins, and toss with 2 tablespoons of the olive oil. Pour over the white wine and season.
2. Roast in the oven for 30 minutes, then toss the sage leaves in the remaining oil and scatter over the vegetables. Return to the oven, swapping the trays over, and continue to cook for a further 10-15 minutes until the sage is crisp and the vegetables are soft and golden. Sprinkle the cheese over the top and serve.
Typical values per serving:
1 of your 5 a day per serving