I would rather sit on a pumpkin, and have it all to myself than be crowded on a velvet cushion.  Henry David Thoreau

pumpkins in field 

Autumn arrived a couple of weeks ago with a seasonal cool spell in my area. We even turned on the fireplace for a bit, but we may have left a window or two open.  Just as quickly as  autumn came for a visit, summer decided to hang around for a little bit longer.

That’s the way it works in Arkansas.  Don’t like the weather?  Just hang around for a little while and it will change.  I hear the Farmers Almanac is predicting an October snow as a way of putting out the welcome mat for a looonnnng winter.  But who knows?

pumpkin roasted prep

The temps may not be heralding Fall, but it has arrived in the way of pumpkins bursting with multiple hues and warts.  The leaves are beginning to change color, acorns are dropping their bing-bang greetings on our roof, and our resident mallard, Frack, is in his pre-winter stage of raggedy molting.  

I just love, love the change of the seasons and can’t imagine living where that does not occur.  Even the beach, and you know how much I love the beach.

So I’ve pulled up the summer annuals and sweet potato vine, which by the way threatened to take over our house (Hubs calls it my “kudzu” vine, and have a truck load of pansies to plant in their place.  The front door wreath has been switched to its autumn cousin, mums have replaced geraniums, and pumpkins of all sorts, shapes and sizes abound on the front steps.

pumpkin roasted

It may be 90 degrees outside, but I’m determined to stage an open house for fall.

This Roasted Pumpkin with Browned Butter and Sage just says autumn to me.  It’s naturally sweet but not too much.  The sage, browned butter and shallots just add extra depth and nuance of flavor that you are sure to enjoy.  

Roasted Pumpkin with Browned Butter and Sage
Write a review
Print
Ingredients
  1. 1 medium sugar pumpkin, peeled, seeded and cut into large chunks
  2. 1/2 cup browned butter*
  3. 1/4 cup fresh sage leaves, shredded
  4. 2 Tablespoons olive oil (or sage olive oil)**
  5. 3 shallots, peeled and quartered
Instructions
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper and coat with some of the olive oil.
  3. Spread the pumpkin, sage leaves, shallots and remainder of the olive oil on the baking sheet.
  4. Brush with browned butter and bake for approximately 45 minutes until the pumpkin is tender; brush with browned butter about half way through the roasting.
  5. Brush again with the browned butter when the pumpkin is removed from the oven.
Notes
  1. *To make 1/2 cup browned butter: Start with 1 cup unsalted butter. Melt butter over low heat in a stainless steel pan (not nonstick) until it has become liquefied. Turn the heat up to medium to brown the butter. Watch carefully to prevent the butter from burning. When it stops sputtering, strain the browned butter through cheesecloth or a coffee filter to remove any sediment. Allow to cool.
  2. **To make sage oil: Heat 2 cups of extra virgin olive oil and 1 cup of sage leaves until the leaves begin to sizzle. Remove from the heat; cover and allow to cool completely. Using a coffee filter and sieve, strain the oil into a sealable container and store in the refrigerator. Allow to come to room temperature or microwave for a few seconds before using.
Dining With Debbie https://diningwithdebbie.net/
This makes an excellent side dish for pork, beef or chicken.  I especially like to serve it with Slow Cooker  Chicken with Pumpkin Seed Mole.  You can check out the latest rendition of this family favorite over on Taste Arkansas.

pumpkin roasted plated

 

For another taste of autumn, give this Pumpkin Spice Latte a try.  I’ll be sharing some more ideas for pumpkin and its relatives throughout the month; I never tire of it.  You can catch me on THV11 on October 28 where I’ll be sharing some pumpkin favs.  Here are some of ours:

Pumpkin Spice Chocolate Chip Cookies 

Caramel Glazed Pumpkin-Pear Hand Pies

Pumpkin Caramel Walnut Scones

Spiced Pumpkin Biscoff Cheesecake

Pumpkin Cheesecake Bars

Pumpkin-Cranberry Custard {Slow Cooker}

Gary’s Pumpkin Bread

How about you?  What are some of your favorite pumpkin dishes?