Barbecued corn and roasted butternut pumpkin with black beans and jalepeno sour cream

Name: Barbecued corn and roasted butternut pumpkin with black beans and jalepeno sour cream
Cuisine: American
Ingredients: 1 butternut pumpkin (1 kg) Peeled and cut into 2 cm cubes; 3–4 tablespoons olive oil; Sea salt and black pepper; 5 corn cobs, husks removed; 1 teaspoon paprika; 500 grams cooked black bean, drained (about 2 cans); 1/2 cup pumpkin seeds, toasted; 1/2 cup coriander leaves; 50 grams Manchego or Pecorino Romano, grated; 1 lime, quartered; Cumin vinaigarette; 1 garlic clove, grated; 1 teaspoon Dijon mustard; 2 teaspoon white wine vinegar; 2 teaspoon ground cumin; 5 tablespoon extra virgn olive oil; 1/4 cup of coriander leaves; 300 mls sour cream; 1 Jalepeno chilli, deseeded and finely chopped; More

5 steps

Updated at: Thu, 17 Aug 2023 12:00:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories684.4 kcal (34%)

Total Fat47.6 g (68%)

Carbs54.3 g (21%)

Sugars6.3 g (7%)

Protein15.8 g (32%)

Sodium566.5 mg (28%)

Fiber12.7 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut pumpkin

Peeled and cut into 2 cm cubes

3 tablespoonsolive oil

1 teaspoonpaprika

500 gramsblack bean cans

cooked, drained

½ cuppumpkin seeds toasted

½ cupcoriander leaves

50 gramsManchego

or Pecorino Romano, grated

1 teaspoondijon mustard

2 teaspoonwhite wine vinegar

2 teaspoonground cumin

5 tablespoonextra virgin olive oil

¼ cupcoriander leaves

300 mlssour cream

1Jalepeno chilli

deseeded and finely chopped

Instructions

Step 1

Preheat oven to 200°C. Place pumpkin cubes on baking sheet toss with 2–3 tablespoons of olive oil and season with salt and pepper. Bake for 30 about minutes or until tender. Remove from oven and set aside.

Step 2

Heat a griddle or barbecue to high, drizzle the remaining olive oil over the corn and place on the griddle, turning it every minute until until all sides are cooked and slightly charred. Allow corn to cool and slice kernels off the cob. Sprinkle corn kernels and sprinkle with pinch of paprika, salt and pepper,

Step 3

Make vinaigrette by whisking together all ingredients.

Step 4

Arrange black beans, pumpkin and corn on a platter. Pour over vinaigrette and toss through well. Sprinkle pumpkin seeds, coriander leaves and grated cheese over the top. Serve with lime wedges and a dollop of sour cream.

Step 5

If you want some carbs on the side, serve with some crusty bread or Spanish rice.

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