Cooked - Sticky Chipotle Pumpkin With Avocado Jalapeño Sauce

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Sticky Chipotle Pumpkin With Avocado Jalapeño Sauce

1.0

½ crown prince pumpkin

Extra virgin olive oil

Flakey salt

3 tbsp chipotle paste

3 tbsp agave

¼ orange, zested

½ lime, juiced

1-2 garlic cloves, grated

½ tsp ground cumin

½ tsp smoked paprika

1 tsp soy sauce

Salt and freshly cracked pepper to taste

15g fresh coriander stems included

100g thick vegan greek yoghurt

½ avocado

½-1 fresh jalapeño

1 spring onion, greens only

A handful coriander, finely chopped

Thinly sliced jalapeño

50g vegan feta, crumbled

Tajin

Preheat the oven to 180°C fan or 200°C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on.
Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45-50 minutes.
Whisk together all the ingredients for the glaze (chipotle paste, agave, orange zest, lime juice, garlic, cumin, smoked paprika, soy sauce, salt and pepper).
After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 minutes then switch to grill or turn the heat up to caramelize the sauce.
Baste as many times as you want to get a nice thick coating of the sauce.
Blend the ingredients together for the avocado crema (coriander, vegan greek yoghurt, avocado, jalapeño, spring onion greens) and season to taste.
Spoon the crema onto a plate, place the pumpkins on top and top with the garnishes (coriander, sliced jalapeño, vegan feta, and tajin).

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇲🇽Mexican

Occasions🎉Celebration📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 33 weeks ago

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