|
|
Toss plenty of Sage in olive oil untill they are well coated, let them stand for a few minuets. Split a butternut or other small pumpkin in half and scoop out the seeds. Brush olive oil on a baking tray and place the pumpkin on the tray cut face side down. Arrange the sage leaves in the olive oil around and over the pumpkin. Roast in a preheated 180C oven for about 45 minutes till the pumpkin is soft and the sage leaves are crisp. OK, heat a little butter in a pan and gently fry the cleaned and sliced 1cm pieces of leek until tender. When the pumpkin is ready (save the crisp sage leaves) scoop out the flesh, mash it and mix it with the leek, add salt and pepper to taste. Serve with the crisp sage leaves on top.
|
|
|
|
|
|
|
|
