Pumpkin Season Is Officially Here! and If You Know Me, You K

• total tid: 40 minutes

Ingredienser

½ of a small pumpkin seeds removed and sliced into thick half moons

4 tablespoon extra virgin olive oil, divided and more for serving

½ teaspoon salt, divided or to taste

10 sage leaves, divided half chopped and half whole

5 garlic cloves, minced

3 15-oz cans white beans with their juices

Freshly cracked black pepper, to taste

Vejledning

Pre-heat oven to 380ºF (200ºC). Layer a piece of parchment paper on a baking sheet. Add the sliced pumpkin to the baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with ¼ teaspoon salt. Rub gently then arrange in an even layer and bake for 30 minutes, flipping halfway through, until golden brown.

In the meantime, heat a large Dutch oven over medium heat. Add 3 tablespoon of olive oil and heat until sizzling. Add half of the sage leaves (whole) and fry for 1-2 minutes per side, until golden brown. Remove from the pan and let rest on a plate layered with parchment paper to soak any excess oil.

To the remaining oil, add the minced garlic and the rest of the sage leaves (chopped) and saute for 1 minute, or until fragrant.

the canned white beans with their juices and season with the rest of the salt (¼ tsp) and black pepper. Simmer for 5-10 minutes, or until thickened to your liking.

Once the beans are ready, top with the roasted pumpkin and crisped sage leaves from before. Serve with a generous glug of olive oil. Enjoy!