Butter-&-sage roast pumpkin from A Table for Friends: The Art of Cooking for Two or Twenty (page 158) by Skye McAlpine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttery lemon roast chicken; Honey-roast poussins; Roast pork with honey-roast persimmons; Pork Wellington with apple & sage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on February 18, 2021

    This dish was a total fail but I don't think it was all the recipe's fault. The resulting squash was charred and had an awful dry texture. I bought pre-cut kabocha and didn't love how dried out the squash looked before cooking so that might be part of the problem. Also, the recipe instructs you to dot the squash with butter but I think coating it with some oil- and adding butter for flavor later- might be a better technique. Finally, the recipe says to cook it at 170F or Gas 5. I thought 170 seemed too low so I converted Gas 5 to 375, which sounded better but in the end I ended up with inedible pumpkin. The flavors sound good so I will probably re-try this dish.

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