Roasted pumpkin with sage and walnuts
Prep time: 50 minServes: 4
Pairs with
The sweetness of squash and the spice of sage balance beautifully with a fruity rosé.
Ingredients
- 1 kg butternut squash
- 3 tbsp olive oil
- 10 sage leaves
- 80 g walnuts
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and black pepper
- Rocket for serving
Method
- 1Preheat oven to 200°C. Cut squash into wedges, place on a tray with olive oil, salt, and pepper. Roast 35 min until soft and caramelised. Fry sage leaves in olive oil for 30 sec. Toast walnuts in a dry pan. Arrange squash on rocket, drizzle with balsamic and maple syrup. Top with sage and walnuts.