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- Lime-roasted pumpkin
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.