Roast pumpkin with sage.
1 medium size pumpkin
2 red onions, finely sliced
1 clove of garlic, also finely sliced
A handful of fresh sage
Olive oil
Parmesan cheese
Toasted pine nuts or skinned hazelnuts
Preheat the oven to 200ºc. Cut the pumpkin in half and scoop out the seeds and membrane (save the seeds, see below). Cut the pumpkin into slices lengthways. Place the pumpkin slices on a baking tray along with the sliced red onions, drizzle with olive oil and season well. Roast for fifteen minutes then remove and turn each pumpkin slice to ensure a wonderful caramelised finish. Add the garlic and a handful of sage and bake for a further ten minutes. For a more substantial meal serve with brown rice.
(Serves four)
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