This recipe is essentially baked pumpkin topped with fresh breadcrumbs which end up lovely and crunchy. Stephanie gives the option of using either rosemary or sage as the flavouring herb. I chose sage, partly because our sage plant is beautiful and blooming, and partly because it is a herb I feel I do not use often enough. I was lucky enough to score a couple of crunchy sage leaves on my plate and was very pleased with the choice I had made.
For two little boys who have always complained about eating baked pumpkin, there were certainly no complaints about dinner tonight. Although it was probably because I remembered to "take the plastic off the pumpkin" first.