Method

1. Preheat the oven to 425°F.

2. Place marsala in a small saucepot over high heat and cook until reduced by half, about 5 minutes.

3. Cut the pumpkin across into 2.5 cm thick wedges.

4. In a large mixing bowl, toss squash with marsala, oil and season with salt and pepper.

5. Arrange the squash in a single layer over two baking trays, sprinkle with the sage leaves and bake for 20 minutes.

6. Using a spatula, turn the squash slices over and continue baking until tender and golden brown, about 15 to 20 minutes longer.

7. Transfer the squash to a platter, garnish with parmesan and pine nuts and serve.