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  2. Healthy-ish

Chipotle Roasted Pumpkin

This delicious vegetarian side dish will complete any Mexican feast! - by Kim Meredith
  • 12 Jun 2019
Chipotle Roasted Pumpkin
Prep: 10 Minutes - Cook: 40 Minutes - Easy - Serves 6
Proudly supported by

Now this is a pumpkin dish you won't forget in a hurry - and the perfect accompaniment to our Taco Meatballs and Chicken Enchilada Pull-Apart

Ingredients

1.5kg Kent pumpkin, with skin-on

2 tablespoons olive oil

35g sachet smokey chipotle seasoning

1 tablespoon honey

100g smooth feta, crumbled

1 long green chilli, deseeded, thinly sliced

¼ cup pepitas, toasted

Method

  1. Cut pumpkin into 4cm thick wedges. 

  2. Combine oil, seasoning and honey in a large bowl. Mix well. Add pumpkin. Toss well to coat.

  3. Arrange pumpkin, in a single layer, in a large, non-stick roasting pan. 

  4. Cook in a moderately hot oven (190C) for about 40 minutes, or until pumpkin is tender. Remove. Transfer to a serving plate. 

  5. Serve sprinkled with feta, chilli and pepitas.  

     

    TIP! We used One Night In Mexico Smokey Chipotle seasoning for this recipe. Any chipotle seasoning or spice mix can be used. Omit the chilli, if preferred. 

  • Healthy-ish
  • mexican recipe
  • pumpkin recipe
  • winter vegetarian recipes
  • easy vegetarian recipe
  • Vegan or Vegetarian
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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