Free Healthy Recipe - Easy Roasted Chestnut, Pumpkin and Ricotta Salad

Gluten free, Low sugar, Wheat Free

Image courtesy of Australian Chestnuts

Thanks to Chestnuts Australia for this lovely recipe. With it's rich burnt orange and brown colours, it's Autumn on a plate. Serve it as an entree or as an accompaniment to grilled lamb or fish

300 grams chestnuts
500 grams pumpkin
½ cup sage
1 tbs sesame seed, toasted
150 grams ricotta
pinch sea salt
pinch peppercorns

Score chestnuts and place in boiling water for 5 minutes till tender. Peel to remove both skin and fine inner pellicle as soon as they're cool enough to handle. They'll peel better warm.
Peel and deseed pumpkin and cut into 2cm cubes. Place in a baking dish with peeled chestnuts and sage, toss with olive oil, salt and pepper. Place in a preheated 180C oven for 30 minutes. Remove from oven and let cool. Slice each chestnut into 5-6 slices. Plate by stacking cubes of pumpkin in a pile on each plate, spoon ricotta around and scatter the sliced chestnuts on top. Use the sage leaves as garnish and any pan juices over the top as dressing. Finish by sprinkling sesame seeds over.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 40 mins
Ready in: 55 mins

Suitable for:
Entree, Side Dish
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Nutritional Information - Per Serve
Kj 997 kj
Calories 238 kcal
Fat 14 g
Saturated Fat 3 g
Total Carbohydrate 20 g
Total Protein 6 g
Fibre 6 g

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