Pumpkin, Pinenut and Sage Purée

Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This dish is excellent with white meat, especially grilled veal cutlets.


  • 600 g(1 lb3 ½ oz) peeled and de-seeded pumpkin, cut into 2 cm(¾ in) cubes
  • 3 tablespoons olive oil
  • 1 clove garlic, peeled and quartered
  • 80 ml(2 ½ fl oz) boiling water
  • 100 g(3 ½ oz) pinenuts, lightly toasted
  • 8 sage leaves
  • 3 tablespoons butter salt and pepper


    Preheat oven to 200°C/400°F/Gas Mark 5. Toss pumpkin with oil and garlic and place in a non-stick or baking paper-lined roasting dish. Pour over boiling water and roast 40 minutes, until tender. Tip pumpkin and juices into a food processor with remaining ingredients and purée. Adjust seasoning to taste and serve hot.