- Step 1
Preheat the oven to 210°C.
- Step 2
Place wine in a small saucepan over high heat and cook for 5 minutes or until reduced by half.
- Step 3
Cut the pumpkin across into 2.5cm thick wedges.
- Step 4
In a large mixing bowl, toss pumpkin with wine, oil and season with salt and pepper.
- Step 5
Arrange the pumpkin in a single layer over two baking trays, sprinkle with the sage leaves and bake for 20 minutes.
- Step 6
Using a spatula, turn the pumpkin slices over and continue baking for about 15-20 minutes until tender and golden brown.
- Step 7
Transfer the pumpkin to a platter, garnish with parmesan and pine nuts and serve.