Ingredients

• 2 (about 1kg each) butternut pumpkin halves, seeded, halved crossways
• 2 tablespoons olive oil, divided
• 1 large red onion, cut through root into 8 wedges
• 140g unsalted butter, divided
• 8g sage leaves (about 1/2 cup)
• 1 tablespoon balsamic vinegar
• 100g goat’s cheese (see notes)
• 1/4 cup (50g) pepitas (pumpkin seeds), toasted

Method

• Step 1 Position oven racks in centre and lower third of oven and preheat oven to 250C (230C fan-forced). Place 2 large heavy baking trays in oven to preheat.
• Step 2 Cut each piece of pumpkin lengthways into 2.5cm-thick wedges.
• Step 3 In a large bowl, toss pumpkin with 1 1/2 tablespoon oil and sprinkle with salt and pepper. Add pumpkin to preheated baking trays and cook, turning occasionally, for 20 mins. Toss onion and remaining ½ tbs oil in a bowl and add to baking trays. Rotate trays from front to back and top to bottom and cook for 15-20 mins or until pumpkin and onion are tender and caramelised. Transfer vegetables to a platter.
• Step 4 Meanwhile, in a medium frying pan, stir 100g butter over medium heat for 2-3 mins or until nutty brown in colour. Add the sage and stir for 30 secs-1 min or until sage is crisp. Stir in remaining 40g butter and 1/2 teaspoon salt. Transfer to a heatproof bowl and cool slightly. Stir in vinegar.
• Step 5 Spoon the sage brown butter over the vegetables. Add dollops of goat’s cheese and sprinkle with pepitas.