The Dinner Planner


Roasted Pumpkin, Sage and Hazelnut Orecchiette

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Served with Charred Cos and Pea Salad (or salad/veg of your choice)
Servings 4


  • 600 grams pumpkin - peeled, seeded and cut into 1.5 cm cubes
  • 1 packet sage -
  • 60 grams hazelnuts - roughly chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil

Charred Cos and Pea Salad

  • 2 baby cos
  • 1 cup peas
  • 2 tsp balsamic vinegar
  • 2 tsp olive oil


  • Preheat oven to 200C
  • Place the pumpkin on a large ovenproof dish. Drizzle with a little olive oil and season with salt and pepper. Cook in oven for 20 minutes.
  • Meanwhile (at the 15 minute mark), cook the orecchiette in a pot of boiling salted water for 8-10 minutes. Reserve 1 cup of the cooking liquid. Drain and set aside.
  • Remove pumpkin from the oven, add chopped hazelnuts and sage and cook for a further 10 minutes, or until nuts and sage are nice and brown.
  • Toss the pasta through the pumpkin mix, adding cooking liquid as needed to combine (may only need ¼-½ cup). Add balsamic vinegar and stir to combine. Season with salt and pepper. Serve with grated parmesan.

Charred Cos and Pea Salad

  • On a baking tray, place the halved cos lettuce and drizzle over a little oil and season with salt.
  • Place in the oven when you add the hazelnuts and sage to the pasta. Cook for 8-10 minutes or until charred. Meanwhile, heat the peas through.
  • Remove cos from the oven. Add peas and drizzle over balsamic vinegar.

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