Too many pumpkins, so little time. This is autumn’s biggest issue, right? Soups, salad, and why not as a side dish?Simply roast them!
- half a pumpkin
- sage leaves
- pumpkin or sunflower seeds
- Salt and pepper to taste
Cut the pumpkin into equal sizes and coat with olive oil and sprinkle with salt and some sage leaves.
Cook for 20min in a preheated oven at 180°C. 5 minutes before , removing from the oven, add sage leaves, sunflower seeds into the oven sheet.
Serve with sage leaves and sunflower seeds.