Crusted Nachos Pumpkin Wedges
Pumpkin nachos are well known and a great seasonal special that brings variety to the table and at the same time a great option for vegetarians.
EQUIPMENT (click pictures for details)
Ingredients
- 650 gr pink banana pumpkin or butternut squash
- 1 tbsp Homemade pumpkin spice mix
- 2 tbsp olive oil
- 2-3 tbsp corn flour or fine polenta
- 2 pcs whole eggs
- 1 pkt Cheese Doritos
Instructions
Roast the pumpkin
- Cut off the skin and remove the seeds and divide the pumpkin into equal wedges.
- Season the pumpkin wedges with salt, pepper, pumpkin spice mix and drizzle a bit of olive oil.
- Bake the wedges at 180°C for 20 minutes or until soft but not mushy.Remove from the oven and cool.
Prepare the coating mix
- Arrange three plates, one with corn flour, one with beaten egg and 2 tbsp of cold water, and the last one with crumbled nacho crisps.
- Coat the pumpkin by passing them first in the corn flour, the egg wash and lastly in the nacho crumbs.
- Roast the coated pumpkin in the oven at 180°C for another 15 minutes.
- Serve the crusted pumpkin hot.
Notes
- Drizzle some soft cream cheese on top of the crusted pumpkin.
Nutrition for 1 portion
Calories: 137kcalCarbohydrates: 19gProtein: 2gFat: 7gCholesterol: 2mgSodium: 9mgFiber: 3gSugar: 4gVitamin A: 17276IUVitamin C: 34mgCalcium: 79mgIron: 1mg
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