An easy and impressive salad of roast chestnuts, pumpkin and ricotta simply dressed with olive oil, salt and pepper.


  • 300g fresh chestnuts (or equivalent frozen, peeled fresh)

  • 500g Queensland Blue pumpkin or similar

  • ½ cup fresh sage leaves

  • 3 tbs extra virgin olive oil

  • 1 tbs roasted sesame seed

  • 150g fresh ricotta

  • Salt and pepper


  • 1.

    Score chestnuts by cutting a shallow cross on the flat side with the tip of a sharp knife and place in boiling water for 5 minutes till tender.

  • 2.

    Peel as soon as they’re cool enough to handle. They’ll peel better when still warm. Make sure both skin and fine inner pellicle are removed.

  • 3.

    Peel and deseed pumpkin and cut into roughly 2cm cubes. Place pumpkin, peeled chestnuts and sage in a baking dish. 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.

  • 4.

    Plate by stacking cubes of pumpkin in a pile on each plate, spoon ricotta around and scatter the sliced chestnuts on top.

  • 5.

    Use the sage leaves as garnish and any pan juices over the top as dressing. Finish by sprinkling sesame seeds over.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 225kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 5g
  • Carbohydrate 31g
  • Sugar 2g
  • Sodium 328mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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