August 1, 2019

Recipe: Pumpkin with Mexican beans, coriander and lime

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

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.

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