Pumpkin & sweet potato fiesta

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How to make Pumpkin & sweet potato fiesta

  • Yield : 12
  • Prep Time : 0:40
  • Cook Time : 0:30
  • Total Time : 1:10

Ingredients

  • 1.6kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1kg even-sized orange sweet potatoes (kumara), peeled, cut into 2cm pieces
  • 80ml (1/3 cup) olive oil
  • 80ml (1/3 cup) balsamic vinegar
  • 70g flaked almonds, roasted
  • 1 long red chilli, seeded, finely chopped
  • 1/2 cup roughly chopped flat-leaf parsley, plus extra, to serve
  • 2 tablespoons Craisins (see note)

Method

  • Step 1 Preheat oven to 200C fan-forced. Place pumpkin and sweet potatoes in separate bowls and toss each with 2 tablespoons oil. Season with salt and pepper, and toss well to combine.
  • Step 2 Heat a large heavy-based frying pan over high heat. When the pan is very hot, add pumpkin and leave for 3 minutes to brown. Cook, turning occasionally, for a further 7 minutes or until pumpkin is almost tender. Transfer to a large roasting pan. Repeat with sweet potatoes and combine with pumpkin.
  • Step 3 Drizzle vegetables with vinegar, then roast in oven for 10 minutes or until tender. Transfer to a large bowl, add almonds, chilli, parsley and Craisins, and toss gently to combine.
  • Step 4 Scatter with extra parsley to serve.

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