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Method
Step 1
Position oven racks in centre and lower third of oven and preheat oven to 250°C (230°C fan-forced). Place 2 large heavy baking trays in oven to preheat.Cut each piece of pumpkin lengthways into 2.5cm-thick wedges.
Step 2
In a large bowl, toss pumpkin with 1½ tbs oil and sprinkle with salt and pepper. Add pumpkin to preheated baking trays and cook, turning occasionally, for 20 mins. Toss onion and remaining ½ tbs oil in a bowl and add to baking trays. Rotate trays from front to back and top to bottom and cook for 15-20 mins or until pumpkin and onion are tender and caramelised. Transfer vegetables to a platter.
Step 3
Meanwhile, in a medium frying pan, stir 100g butter over medium heat for 2-3 mins or until nutty brown in colour. Add the sage and stir for 30 secs-1 min or until sage is crisp. Stir in remaining 40g butter and ½ tsp salt. Transfer to a heatproof bowl and cool slightly. Stir in vinegar.
Step 4
Spoon the sage brown butter over the vegetables. Add dollops of goat’s cheese and sprinkle with pepitas.
