1kg Japanese pumpkin, trimmed and cut into wedges
3 vine ripened Flavorite tomatoes, cut into wedges
4 field mushrooms, halved
2 tablespoons sage leaves
2 tablespoons olive oil
Sea salt and cracked black pepper
* Preheat the oven to 220C. Place the pumpkin, tomatoes, mushrooms, sage, oil, salt and pepper in a roasting dish and toss to coat. Roast for 15 minutes or until the pumpkin is cooked when tested with a skewer.