Baked pumpkin with red onion and sage

Pumpkin is a versatile and easy–to–cook accompaniment for all sorts of main dishes. There are many types from the pale pear–shaped butternut pumpkin to the large blue–skinned Queensland blue and the popular jap pumpkin. Choose your favourite type for this recipe.

Baked pumpkin with red onion and sage


  • 1 small pumpkin, about 1.6 kg, peeled, seeded and cubed, or 1 kg prepared pumpkin flesh, cubed
  • 2 red onions, cut into wedges
  • 4 cloves garlic, thinly sliced
  • ¼ cup (10 g) chopped fresh sage
  • 2 tablespoons extra virgin olive oil
  • salt and pepper


  1. Preheat the oven to 220°C.
  2. Lay a large sheet of foil on a baking tray.
  3. Pile the pumpkin and onions in the middle of the foil.
  4. Alternatively, prepare 4 sheets of foil and cook the pumpkin in individual parcels.
  5. Scatter the garlic and sage over the pumpkin, then drizzle the oil over and add seasoning to taste.
  6. Fold up the foil to enclose the pumpkin, then fold the edges together to tightly seal the vegetables inside a neat parcel.
  7. Bake the pumpkin parcel or parcels for 30 minutes, then open the foil and bake for a further 5 minutes or until the pumpkin is tender and beginning to brown.
  8. Serve hot.

Serves 4
Preparation: 20-25 minutes
Cooking: 35 minutes


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