Leon's Pumpkin, Leeks and Sage Serves 4 Ingredients500g pumpkin flesh, peeled2 tbsp olive oilSalt and black pepper1 red onion, sliced5 fresh sage leaves, shredded4 leeks, sliced across finely1 tbsp balsamic vinegarSlivers of vegetarian Parmesan-style cheese, to serve (optional).Method: Preheat the grill or a griddle pan. Slice the pumpkin finely, then put into a bowl and toss with half the olive oil. Season well, then grill for a few mins on each side.While the pumpkin is grilling, heat the rest of the oil in a large pan. Cook the onion with the sage leaves for 5 mins over a medium heat. S eason, then add the leeks and cook for a further 5 mins, stirring well. Stir in the balsamic vinegar and remove from the heat. Arrange the pumpkin slices in a large serving dish and top with the onion and leeks. You can also add some Parmesan slivers, if you like. This recipe was kindly donated to the #PumpkinRescue campaign by LEON Restaurants.Click here for more recipes. Win a signed copy of High Fearnley-Whittingstall's new book For a chance to win a signed copy of the much anticipated book, Love Your Leftovers, share your top pumpkin or squash recipe on Facebook using #PumpkinRescue, or if you’re not on Facebook pop it in an email to firstname.lastname@example.org.Keep up to date with the #PumpkinRescue on Twitter, Instagram & Facebook.