PUMPKIN NACHOS

It was a cooler day in Brisbane today and as a result my taste buds were craving something warm and hearty. I started roasting pumpkin to put in a salad but after a few minutes in the oven I decided that the pumpkin's future was going to be as a 'dip' or 'sauce'. I used broken taco shells as a nacho chip, however you could also use mountain wraps cut into triangles. I love how simple and hearty this meal is. If you do not have the spices listed in the ingredients list below, use what you have on hand, such as ground black pepper, dried herbs, fresh herbs, etc. 

All you need to make this recipe is an oven, half a kilo of pumpkin and a little creativity. 

Ingredients

• 500g pumpkin (any type), peeled & cut into even 2cm pieces
• 1 tablespoon rice bran oil
• 2 garlic cloves, peeled & finely chopped
• 1/4 - 1/2 teaspoon ground chilli / chilli flakes
• 2 teaspoons ground paprika
• 1 teaspoon ground sage 
• 8 taco shells or 4 mountain wraps, cut into small chip pieces
• 80g feta, crumbled or chopped into small pieces 

Cooking 

1. Preheat a fan force oven to 220 degrees celsius. Line a baking tray with baking paper. 

2. Combine the pumpkin in a medium bowl with the oil, garlic and whatever spices you are using. Toss well to combine then spread the pumpkin out in a single layer on the prepared tray. Roast for 20 minutes, then remove from the tray and place the pumpkin back into the bowl you used to toss the ingredients. 

3. Spread the corn chips in a single layer on the now empty oven tray and sprinkle 1/2 of the feta on top. Bake in the oven for 5 minutes. 

4. Whilst the chips are baking, mash the roasted pumpkin with a fork, adding in 1/4 of the remaining feta. '

Serve the pumpkin 'dip' / 'sauce' in a bowl with the feta left over on top and the baked chips on the side. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes 

x Emily