Step 1

Preheat Oven: Preheat your oven to 400°F (200°C).

Step 2

Prepare Pumpkin: In a large bowl, toss the Seminole pumpkin wedges with olive oil, salt, and black pepper until evenly coated.

Step 3

Roast Pumpkin: Spread the seasoned pumpkin wedges in a single layer on a large baking sheet. Roast for 25-35 minutes, or until the pumpkin is tender and slightly caramelized at the edges. Flip halfway through for even cooking.

Step 4

Make Brown Butter: While the pumpkin is roasting, melt the unsalted butter in a small, light-colored saucepan over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty. Add the fresh sage leaves to the brown butter and cook for an additional 30 seconds until crispy. Be careful not to burn.

Step 5

Serve: Transfer the roasted pumpkin to a serving platter. Drizzle the brown butter and crispy sage leaves generously over the top. Serve immediately.