Preheat the oven to 190℃/180℃ fan/gas mark 5. Scoop out the pumpkin seeds, then cut the pumpkin into slices and then into manageable sized pieces.
Heat the butter and the oil in a large frying pan and add the pumpkin, cook over medium high heat until the pumpkin is golden and beginning to caramelise around the edges.
Add the garlic, chilli, and sage and continue to cook for a few minutes, turning the pies frequently before transferring to a baking tray. Drizzle any remaining butter and chilli mixture over the top of the pumpkin. Season with salt and pepper.
Roast for 20 –30 minutes or until tender.
Not suitable for freezing. But if you do have any leftovers, reheat in a pan and stir in a little cream or extra butter, stir into cook pasta for a simple pasta supper.