Roasted pumpkin with burrata, pistachio and sage

A recipe for a delicious side dish of hokkaido pumpkin, burrata and pistachios.

Course Salad, Side dish

Cuisine Danish

Nøgleord Barbecue sides, Roasted vegetables, Side dish

Total Time 35

Servings servings

Calories 161kcal

Wash the pumpkin thoroughly, remove the seeds and cut it into wedges (the skin is edible).
Spread the wedges on a baking tray lined with baking paper, drizzle with oil and season with salt and freshly ground pepper.
Roast in a preheated oven at 220°C, conventional (top and bottom heat), for about 25 minutes or until the wedges are tender.
Let them cool slightly.
Meanwhile, fry the sage. Heat a couple of centimetres of neutral-tasting oil in a small saucepan until it reaches about 170-180°C. Add the sage leaves or sprigs to the hot oil and fry them very briefly.
Lift them out with a slotted spoon or tweezers and lay them on kitchen paper. The sage needs to come out of the oil before it discolours – it looks best when it still has its fresh green colour. If it does discolour, the oil is too hot or the sage has been fried for too long.
Arrange the pumpkin on a plate, tear open the burrata and spread it over the pumpkin.
Top with the fried sage and chopped pistachios - drizzle with olive oil and season with freshly ground pepper.