- Serves4
- Cook time35 minute
- Prep time10 minute
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.
Ingredients
- 1/2 cup (140g) barbecue sauce
- 1 tbs taco seasoning
- 800g Kent pumpkin, cut into wedges
- 2 tbs olive oil
- 2 chorizo, 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
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.
Recipe tip
Serve with lime wedges.
Smoky roasted pumpkin with beans and chorizo
- Serves4
- Cook time35 minute
- Prep time10 minute
Ingredients
- 1/2 cup (140g) barbecue sauce
- 1 tbs taco seasoning
- 800g Kent pumpkin, cut into wedges
- 2 tbs olive oil
- 2 chorizo, 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
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.