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.
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