Cut the pumpkin into wedges and remove the seeds. Coat them with olive oil, salt and pepper, and place on baking paper in the oven at 200°C until tender.
Tear the mozzarella into pieces in a bowl and set aside.
Heat olive oil in a pan with pieces of garlic (should not be sliced) and add the pumpkin pieces. Then add the pine nuts and sage leaves to. When everything is well toasted, place the mozzarella pieces on a plate and then the contents of the pan on top.
Pour some balsamic vinegar over the dish and done!
