honey & sage pumpkin
sauteed baby pumpkin w/ honey & sage & a touch of lime
IngredientsMakes: 246g (2)
| 285g | jack be little pumpkin | ||
| 20g | butter | ||
| 10g | butter | ||
| 4g | sage | ||
| 30g | runny honey | ||
| 10g | lime juice | ||
| 0.5g | salt |
Method
| To be honest these came from a packet of seeds that were labelled patty pan! |
| If anyone knows what these are exaclty please leave a note in the comments! |
| Remove the stalk and any rough bits from the blossom end. Remove the seeds if necessary. |
| Slice the pumpkin into thin wedges. |
| Melt the butter in a pan and cook the wedges until starting to brown, 3-4mins each side. |
| Remove to warm serving dish. |
| Do it in two batches if necessary so as not to crowd the pan. |
| Melt another knob of butter in the pan & add the chopped sage cooking until aromatic ~1min |
| Add the honey & once melted & the sage mixed in return the pumpkin & toss to coat it. |
| Add enough lime juice to lift the heavy notes but no so much it tastes really limey!! |
| Return to warm serving dish & serve immediately. |
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