Pan-Roasted Chipotle Pumpkin with Brown Butter and Sage
This recipe brings out all the best that fresh pumpkin has to offer. It’s smoky, sweet, and lacquered with nutty brown butter. Served this dish as a side to roasted meat, or on its own as a vegetarian main dish.
6 cups of fresh pumpkin, sliced into 16 slices (save the seeds!)
1 tablespoon chili powder
2 tablespoons salt
1 tablespoon olive oil
6 tablespoons unsalted butter
1/2 cup fresh sage leaves
1/4 cup dark brown sugar
3 tablespoons adobo sauce from a can of chipotles in adobo
1/2 cup vegetable broth
Juice from 1 lemon
Heat your oven to 350. Spread the seeds on a baking sheet, and toss with 1 tbs olive oil, the chili powder, and 1 tsp salt. Roast these in the oven until they are crunchy, stirring every few minutes.
Heat 4 tbs butter in your biggest pan. Arrange the pumpkin slices on their sides in the pan - if it's not big enough you will need to work in batches. Sprinkle the pumpkin with a tsp of salt and let it get nice and brown on the under side. Once one side is deeply browned, flip them and after a minute or two add the broth, sugar and adobo. Flip the slices twice so the are completely coated and that deep brown side is up again. Now let them cook / simmer over lower heat until they are tender. Remove them to a platter. Squeeze the lemon over them.
Add the remaining butter to the pan as well as the sage leaves and stir until the sage is just cooked. Scoop the leaves and sticky goodness over your plated pumpkin. Sprinkle the whole thing with toasted seeds and serve it up. Enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.