For the pumpkin

• 1 Hokkaido
• 1 orange
• 60 g butter
• 100 g powdered sugar
• 5 dried sage leaves
• Salt
• Pepper

Introduction

Hokkaido in fresh sage butter is the go-to winter recipe for your barbecue and is the perfect side dish or snack for cold days.

Preparation

1. Cut the Hokkaido into slices approx. 0.5 cm thick and remove the core.
2. Melt the powdered sugar in a pan, squeeze the orange and add the juice to the powdered sugar.
3. Add the butter, crumble the sage leaves between your fingers and add to the pan. Season with salt and pepper.
4. Pour over the pumpkin wedges and leave to marinate for approx. 30 minutes. For a particularly intense aroma, vacuum-seal the slices and leave to marinate overnight.
5. Preheat the grill to 220 °C and cook the pumpkin slices for approx. 7-8 minutes.
6. Then grill briefly at 350 °C for beautiful branding.