Smoky roasted pumpkin with beans and chorizo
Served with beans, chorizo and an avocado salsa, this roasted pumpkin recipe is a must-try. Full of irresistible smoky flavour, it’s the perfect side or light meal.
- 1/2 cup (140g) barbecue sauce
- 1 tbs taco seasoning
- 800g Kent pumpkin, cut into wedges
- 2 tbs olive oil
- 2 chorizo sausages, thinly sliced
- 3 spring onions, thinly sliced, white and green parts separated
- 2 x 400g cans black beans, rinsed, drained
- 400g can diced tomatoes
- 2 cups (500ml) Coles Real Salt Reduced Chicken Stock
- 50g fetta, crumbled
Preheat oven to 230°C. Line a large baking tray with baking paper. Combine the barbecue sauce and taco seasoning in a small bowl. Season. Arrange the pumpkin on the lined tray. Brush with a little of the barbecue sauce mixture. Drizzle with half the oil. Roast for 15 mins. Turn and brush with a little more barbecue sauce mixture. Roast for a further 15-20 mins or until the pumpkin is golden and tender.
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the chorizo and white parts of the spring onion and cook, stirring occasionally, for 5 mins or until the chorizo is golden. Add the beans, tomato, stock and remaining barbecue sauce mixture. Bring to a simmer. Cook, stirring occasionally, for 10 mins or until the mixture is heated through and the sauce reduces slightly. Season.
While the chorizo mixture is cooking, to make the avocado salsa, place the avocado, jalapeño, if using, coriander, lime zest and lime juice in a medium bowl. Gently stir to combine. Season.
Divide the bean mixture and pumpkin wedges among serving bowls. Top with the salsa and fetta. Sprinkle the salsa with green parts of spring onion to serve. Season.
Serve with lime wedges