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Lime-roasted pumpkin with Caesar dressing and corn chips

Ingredients

1 1/2 cups butternut pumpkin, peeled and cubed 3 limes 1 cob corn, kernels cut off 1 cup red kidney beans (rinsed and drained from tin) Cilantro leaves, to serve Corn chips, to serve Newman's Own Caesar Dressing

Method

  1. Preheat oven to 180 and line a baking tray
  2. Cover tray with pumpkin then sprinkle over the finely grated lime zest. Squeeze over the juice and drizzle with olive oil.
  3. Roast until golden brown and cooked through. Serve warm, tossed with the red kidney beans, corn, coriander and Caesar dressing.
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