Maple-roasted pumpkin with sage & nuts

A warming and delicious winter dish.
Cath Muscat

Nature’s best work goes straight from the market to the dinner table with this delicious take on roasted pumpkin.

Tip: Golden nugget and sweet dumpling pumpkins are available from growers’ markets, gourmet greengrocers and some supermarkets.




Preheat oven to 200°C. Combine oil and syrup in a jug. Cut Kent or Jap pumpkin into 4cm-wide wedges and discard seeds. Cut smaller pumpkins into 2cm wedges and deseed. Divide pumpkin between 2 large roasting pans. Drizzle ½ cup of the syrup mixture evenly over pumpkin in both pans and turn until coated. Roast for 25 minutes, turning once.


Meanwhile, put remaining syrup mixture, sage, salt and nuts in a large bowl and stir until combined. Spoon over and around pumpkin in pan. Continue to roast for 10-12 minutes or until golden. Serve.

Bicycle with farmers market produce
Combine entertaining with exercise – take a trip to your local farmers’ market this weekend!
Maple-roasted pumpkin, sage & nuts
(Credit: Cath Muscat)

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