You're using an outdated browser. Please upgrade
your browser or activate Google Chrome Frame to improve your
- Lime-roasted pumpkin with Caesar dressing and corn chips
Lime-roasted pumpkin with Caesar dressing and corn chips
1 1/2 cups butternut pumpkin, peeled and cubed
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
- Preheat oven to 180 and line a baking tray
- Cover tray with pumpkin then sprinkle over the finely grated lime zest. Squeeze over the juice and drizzle with olive oil.
- Roast until golden brown and cooked through. Serve warm, tossed with the red kidney beans, corn, coriander and Caesar dressing.
[wp_social_sharing social_options='facebook,twitter' facebook_text='' twitter_text='']