Pumpkin, Pinenut and Sage Purée

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

Preparation info

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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

Ingredients

600 g(1 lb3 ½ oz) peeled and de-seeded pumpkin, cut into 2

Side dish
Gluten-free
Vegetarian

Method

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 min