Pumpkin With Bb (seasonal) Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

In a large bowl, combine the cubed pumpkin, 2 tbs olive oil, 1 tbs maple syrup, smoked paprika, ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Toss until the pumpkin is evenly coated.

Spread the pumpkin in a single layer on the prepared baking sheet with some space between pieces so they roast rather than steam.

Roast for 25–30 minutes, turning once halfway through, until edges are caramelized and the cubes are tender when pierced with a fork. Remove from oven and set aside on the baking sheet while you make the brown butter sauce.

Brown the butter

In a medium skillet, melt 6 tbs unsalted butter over medium heat. Swirl the pan frequently; the butter will foam, then the milk solids will brown and give a nutty aroma. This takes about 4–6 minutes. Watch carefully to avoid burning.

When the butter reaches a deep golden-brown color and smells nutty, reduce heat to low immediately.

Add the sage leaves to the brown butter and fry them for about 30–45 seconds until crisp. Using a slotted spoon, transfer most of the sage leaves to a paper towel to drain, reserving a few in the pan for flavor and presentation.

Stir in 1 tbs fresh lemon juice to the pan to deglaze and brighten the sauce. Remove the skillet from heat and stir in toasted pepitas, 1/4 cup grated Parmesan (or Pecorino), 1/2 tsp fine sea salt, and 1/4 tsp black pepper. Taste and adjust seasoning.

Transfer the roasted pumpkin to a serving platter or keep on the baking sheet for a rustic presentation. Drizzle the brown butter and pepita mixture evenly over the warm pumpkin, using a spoon to catch and pour the flavorful bits.

Scatter the reserved crisp sage leaves, chopped parsley, and sprinkle flaky sea salt and optional chili flakes over the top. If desired, finish with a few extra pepitas and a light grind of black pepper.

Serve warm as a side dish or seasonal small plate. Leftovers can be refrigerated in an airtight container for up to 3 days; gently reheat in a 350°F (175°C) oven for 8–10 minutes to revive texture.