Sweet, caramelised pumpkin meets a bold and tangy pronto rosso dressing in this simple yet flavourful side dish. Finished with crispy sage and crunchy roasted hazelnuts, it’s an easy way to bring warmth and texture to your table.
Serves 4 as a side
1kg (½ small) pumpkin, seeds removed
Extra virgin olive oil (EVOO)
8-10 sage leaves
3 Tbsp Sabato pronto rosso
3 Tbsp Forvm Cabernet Sauvignon vinegar
½ cup Hazelz roasted hazelnuts, chopped
Preheat the oven to 200°C. Cut the pumpkin into thin wedges and place on an oven tray. Drizzle all over with EVO and season with salt and pepper. Roast for 25-30 minutes, or until tender and caramelised. Transfer to a serving platter.
Heat 3 tablespoons of EVO in a pan set over medium heat. Add the sage leaves and cook for 30-60 seconds until crisp, then remove to drain on paper towels. Add the pronto rosso, and vinegar to the pan to heat for a minute. Season to your liking then spoon the warm dressing over the roasted pumpkin. Scatter with the hazelnuts and sage leaves.
Recipe by Julie Le Clerc
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