Method

• 1.
  Preheat the oven to 180C.
• 2.
  Wash and dry the pumpkin but don't peel it. Cut the pumpkin into 2cm-thick half-moon wedges, discarding the seeds. Coat in 2 tablespoons of olive oil and arrange on a baking tray, with some sitting up and some on their sides. Scatter with the rosemary, sea salt and freshly ground black pepper.

• 3.
  Bake for 30-40 minutes, turning once or twice, until the pumpkin wedges are tender, golden and scorched on the edges.
• 4.
  Coarsely crush the amaretti biscuits. Heat the butter and the remaining tablespoon of oil in a non-stick frypan over medium heat and sizzle the sage leaves for 30 seconds or until they are crisp.
• 5.
  Scatter the fried sage leaves over the pumpkin and drizzle with the buttery juices. Strew the crushed amaretti biscuits over the top and serve.