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Chilli pepper pumpkin with Asian veg

Chilli pepper pumpkin with Asian veg

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This five-spice roasted squash dish is healthy and simple - the perfect midweek supper

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal248
low infat5g
saturates1g
carbs42g
sugars30g
fibre7g
protein9g
salt1.9g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.

  • STEP 2

    About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

Rating: 4 out of 5.5 ratings
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