Forgo the pumpkin soup and spice up your wintry weekend with Callum Hann's hearty Mexican recipe.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Butternut pumpkin stuffed with Mexican beans, coriander and lime
Serves 4

1 butternut pumpkin, halved lengthways
1 tbsp olive oil, plus 1 tbsp extra
pinch of salt
1 brown onion, diced
1 red capsicum, diced
4 garlic cloves, thinly sliced
1 red chilli, thinly sliced
1 bunch coriander, stems finely chopped and leaves picked
1 tbsp smoked paprika
1 400g tin diced tomatoes
1 400g tin black beans, drained and rinsed
1 lime, quartered

Preheat oven to 200C. Line a baking tray with baking paper. Remove the seeds from the pumpkin. Rub cut side with 1 tablespoon oil and a pinch of salt. Place pumpkin cut side down on a baking tray. Bake for 15 minutes, before flipping. Bake for a further 30-35 minutes, depending on the size of the pumpkin, or until tender. Meanwhile, heat remaining tablespoon of oil in a large frying pan over medium-high heat. Cook onion and capsicum for 3-4 minutes or until soft and translucent. Add garlic, chilli and coriander stems and cook for a further minute or until fragrant. Stir through paprika. Add tomatoes, reduce heat to medium and simmer for 5-6 minutes or until thickened and reduced slightly. Stir through black beans to warm. Transfer pumpkin to a serving platter and spoon over Mexican beans. Garnish with coriander leaves and serve with lime wedges.

 

This recipe first appeared in the June 2019 issue of SALIFE.