This is a weeknight way to handle a glut of pumpkin: wedges roasted until caramelized and tender, finished with brown butter and sage from the spice rack. The pumpkin sweetens as it cooks and needs almost nothing else.

Serves 2. 45 minutes, 10 at the stove.

1. Heat the oven to 425°F [220°C]. Scoop the seeds and strings from the half pumpkin, then cut it into eight wedges about 2 inches wide, skin on. Toss the wedges with 3 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan.
2. Spread them in a single layer skin side down and roast until the flesh is golden and a fork pierces it easily, about 35 minutes.35 min
3. While the pumpkin roasts, smash and mince 3 cloves garlic. When the pumpkin is tender, set it on plates.
4. Return the sheet pan to the stovetop over medium heat. Add 2 tablespoons butter and the garlic and 1 teaspoon dried sage, shaking the pan until the butter browns and smells nutty, about 2 minutes.2 min
5. Drizzle the brown butter and sage over the pumpkin wedges and serve right away.

Note Swap dried sage for fresh thyme if you have it. Leftovers keep three days in the fridge; reheat with a splash of water. Serve with a grain like rice or couscous to soak up the butter, or with a bitter salad like radicchio or chicory.

Wedges of pumpkin roasted until the edges caramelize and the flesh turns tender and sweet. This shelf barely holds more than what you need, so the point is clear: transform raw pumpkin into something done in one pan with the time you have. Serve it as your whole dinner with a salad or bread.

Serves 2. 45 minutes, 8 at the stove.

About 310 calories a serving, 4 g protein, 30 g carbohydrate, 22 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F (200°C). Cut the pumpkin wedges into pieces about 2 inches wide if they are very large, leaving the skin on. Toss them in a bowl with 3 tablespoons of oil, a pinch of salt, and pepper, then spread them on a baking sheet in a single layer, skin side down.
2. Roast for 25 to 30 minutes until the flesh is tender when you pierce it with a fork and the cut edges have begun to brown. While they cook, mince 4 cloves of garlic and stir them with 1 teaspoon of dried thyme.27 min
3. When the pumpkin is tender, pull the sheet from the oven and scatter the garlic and thyme over the tops. Drizzle with a little more oil if they look dry, taste for salt and pepper, and serve hot or warm.

Note Swap fresh thyme or sage if you have it. The flesh keeps in a covered container for up to three days, and you can crumble it off the skin before serving. Serve it with crusty bread and a sharp green salad, or scatter feta or roasted chickpeas on top to stretch it.

Pumpkin cubes turn golden and tender in a hot oven while you attend to nothing, their edges caramelized and sweet. Sage and garlic sharpen the flavor into something worthy of a weeknight. This is the fastest way to use up that bowl and have dinner on the table.

Serves 2. 35 minutes, 8 at the stove.

1. Heat your oven to 425°F [220°C].
2. Spread the pumpkin cubes on a sheet pan, drizzle with 3 tablespoons oil, and toss to coat. Mince 3 cloves garlic and scatter it over the pumpkin with 1/2 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss again until everything is mixed.
3. Roast until the edges of the pumpkin are golden and the flesh yields to a fork, about 25 to 30 minutes, stirring halfway through.27 min
4. Taste and adjust salt and pepper. Serve warm from the pan or plated, with any oil and garlic from the bottom spooned over the top.

Note Swap the sage for thyme or dried oregano if you prefer. Leftovers keep three days in a covered container and are good cold with a squeeze of lemon or folded into tomorrow's grain or pasta. Serve with rice, crusty bread, or a simple green salad to stretch the meal.