Ingredients:
1 (3 pound) pumpkin
2 tablespoons oil
2 tablespoons honey
salt and pepper to taste
1 tablespoon butter
2 tablespoons sage (julienned)
4 cups salad greens such as baby arugula or baby spincah
1/4 cup balsamic vinaigrette
1/4 cup walnuts (toasted and coarsly chopped)
1/4 cup gorgonzola (crumbled)

Directions:
1. Roast the pumpkin in a preheated 350F oven on a baking sheet for 20 minutes.
2. Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges.
3. Brush the wedges with oil, place them on their side on a baking sheet and roast for 15 minutes. Flip and repeat on the other side.
4. Brush the pumpkin flesh with the honey and season with salt and pepper.
5. Broil the wedges, flesh side up until it startes to caramelize, about 2-3 minutes.
6. Melt the butter in a pan.
7. Add the sage and fry until it is light and crispy then set it aside.
8. Toss the salad greens in the vinaigrette and divide between 4 plates.
9. Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.