Mexican Pumpkin

By: Katrina Butterworth
Mexican Pumpkin


  1. Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with 1 tablespoon of oil and sprinkle over 2 teaspoons of spice mix. Toss to coat and arrange in a single layer.
  2. Roast for 25 minutes or until golden and tender.
  3. Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add remaining spice mix and toss to coat. Add beans, tomato paste and 1 cup water. Stir to combine. Bring to the boil. Simmer for 2-3 minutes to thicken.
  4. Divide bean mixture between 2 plates. Divide pumpkin, tomato and coriander between plates. Serve with a dollop of yoghurt.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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